For 2

Recipe from At the Crillon and at Home, by Jean-François Piège, Flammarion, 2008

Ingredients

1 John Dory weighing 1 ¾ lb (800 g); alternatively use mullet, scorpion fish, or other Mediterranean fish.

1 garlic clove

Fleur de sel

6 tablespoons (90 ml) olive oil plus a little for seasoning

¼ cup (50 g) butter

4 tablespoons (60 ml) lemon juice

6 tablespoons (90 ml) water

12 thin slices, slow-roasted tomatoes

12 black olives, pitted

12 basil leaves

Freshly ground pepper

Baked John Dory

Ask your fish seller to gut the fish and remove its head.

Rub an ovenproof dish with the garlic clove. Season the fish with fleur de sel and place it in the ovenproof dish.

Add the olive oil, butter, lemon juice, and water.

Bake at 325 degrees Fahrenheit, basting frequently. When nearly done, add the slices of tomato and olives.

After about 16 minutes, check if the fish is cooked by inserting a toothpick into the thickest part. You'll knows it's done if the toothpick enters easily.

If not, cook for a few more minutes and check again.

When the fish is cooked, remove the juice from the dish and reduce it to obtain a thicker consistency. Add olive oil for seasoning, but do not homogenize (to obtain a slightly split jus). Season with pepper.

Finish and Presentation

Add the shredded basil leaves to the liquid and adjust the seasoning.

Serve in the ovenproof dish.