Filet of the Loup de Mer

Name: Filet of the Loup de Mer
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 kg Tomatoes; 1 Garlic clove; 3 Stem(s) Thyme; 7-10 Tbsp Salt; 600 g Filet of Loup de mer (sea bass); 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Thyme and tomato

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 kg Tomatoes
1 Garlic clove
3 Stem(s) Thyme
7-10 Tbsp Salt
600 g Filet of Loup de mer (sea bass)
1-2 TABLESPOONS Olive oil
7-10 Tbsp Thyme and tomato

Directions

1
(Slightly altered!!) Washing tomatoes, cleaning, quartering. Peel garlic, press it through a garlic press. Wash and add thyme. Season with salt and stew for 10-15 minutes.
2
In the meantime, divide the fish fillet into 8 pieces, wash, dab dry and salt. Heat oil in a pan, fry fillet on both sides for 3-5 minutes. Pass the tomatoes through a fine sieve. Bring to the boil again, season to taste and mix briefly with the chopping stick until frothy.
3
Arrange the fish fillets in portions on tomato mousse. Garnish with thyme and tomato star (pictures 2 and 3).