Seafood > Monaco > Bar a la Monegasque >
Bar a la Monegasque
Monegasque Sea Bass
2 LBS whole sea bass
1-1/2 LBS potatoes, peeled & sliced
2 carrots, peeled & sliced
Salt & black pepper to taste
2 shallots, minced
2 tsp. thyme leaves, minced
5 TBS olive oil
Water
2 tomatoes, blanched, peeled & quartered
2 garlic cloves, minced
1 small bunch parsley, leaves chopped
Scale, clean and gut the sea bass; season with salt and set aside. Peel potatoes and carrots; slice both into thin rounds. Arrange potatoes and carrots in layers in a baking dish. Season each layer with salt, black pepper, minced shallot and thyme. Mix two tablespoons of the olive oil with just under 1/2 C of water; pour into baking dish. Cut blanched and peeled tomatoes into quarters; remove cores and seeds. Chop and then crush tomato flesh in a bowl; mix with the minced garlic and chopped parsley leaves. Arrange sea bass on top of vegetables in baking dish; spoon tomato-garlic mixture on top and drizzle with remaining olive oil. Cover baking dish loosely with foil. Place in a preheated 320-degrees F oven and bake for forty minutes. Remove foil and continue cooking for another twenty minutes.
Suggestion: Serve with Aioli (Garlic Mayonnaise).
Related Link:
Food Fare Culinary Collection: Monegasque Coquere
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