Ingredients:

  • 4 whole loup de mer (Mediterranean sea bass), about 1.5 lbs each, cleaned and scaled
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 cup black olives, pitted and sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh basil, torn

Instructions:

  1. Rinse and pat dry the loup de mer. In a mixing bowl, combine olive oil, lemon juice, salt, and pepper. Coat the fish with the marinade and let it sit for 10 minutes.
  2. In a saucepan over medium heat, sauté onions until translucent. Add minced garlic and cook for an additional minute until fragrant. Stir in cherry tomatoes, olives, and thyme; cook until tomatoes soften.
  3. Preheat the oven to 400°F (200°C).
  4. Place marinated loup de mer in the baking dish. Spoon the Provençale sauce over the fish, ensuring an even distribution.
  5. Bake in the preheated oven for 20-25 minutes until the fish flakes easily with a fork and the internal temperature reaches 145°F.
  6. Sprinkle with fresh basil before serving. Serve warm.