Loup De Mer (Mediterranean Seabass) Recipe

Name: Loup De Mer (Mediterranean Seabass)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Mediterranean Seabass, about 1 to 1 1/2 pounds each; 1 pound shell-on raw shrimp; 1 onion; 2 carrots, peeled; 2 stalks of celery; 1 leek; 3 galric cloves, peeled and thinly sliced; 2 bay leaves; 2 cups vegetable stock; a handful of tarragon sprigs; a quarter sized bundle of chive shoots; a small handful of parsley; mayonnaise

Servings: persons

2 Mediterranean Seabass, about 1 to 1 1/2 pounds each
1 pound shell-on raw shrimp
1 onion
2 carrots, peeled
2 stalks of celery
1 leek
3 galric cloves, peeled and thinly sliced
2 bay leaves
2 cups vegetable stock
a handful of tarragon sprigs
a quarter sized bundle of chive shoots
a small handful of parsley
mayonnaise

1
Before you buy the fish ask the fishmonger if you can smell it, open up the belly flaps and smell and make sure it smells like fresh ocean. Lift the gills and look inside to see they are bright red not goey or brown or worse removed. Look into the eyes and make sure they aren't sunken and cloudy. If these are all a go buy the fish.
2
About an hour before you want to cook the fish salt it making sure to season the stomach cavity.
3
Heat the oven to 425 F degrees.
4
Using a mandolin or a chef's knife (a mandolin makes really short work of this dish) thinly slice the vegetables. Spread them evenly across the bottom of a 9 x 13 casserole. Add the bay leaves, enough stock to just cover the vegetables, and season with salt and pepper. Slide the casserole into the oven. Set a timer for 10 minutes.
5
Meanwhile make two small herb bouquets using tarragon, chive and parsley sprigs. Tuck the bouquets along with a slice of lemon into the stomach cavities of the fish.
6
When the timer goes off remove the vegetables from the oven. Place the fish on top of the vegetables. Place a couple of lemon slices on top of each fish. Return the dish to the oven and set the timer for another 15 minutes.
7
Again when the timer goes off remove the casserole from the oven. Baste it with the broth from the bottom of the pan then scatter the shrimp around the fish trying to keep them in a single layer. Dab, because dotting isn't enough, the fish with butter. One last time, slide the fish back into the oven for the final 10 minute bake.
8
Remove the fish from the oven. Top with tarragon and chives, serve with mayonnaise.

158

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Mediterranean Seabass, about 1 to 1 1/2 pounds each, 1 pound shell-on raw shrimp, 1 onion, 2 carrots, peeled, and more.

Yes, Loup De Mer (Mediterranean Seabass) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loup De Mer (Mediterranean Seabass)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions