for 4 person

Herb oil

¾ dl	olive oil
1	shallot, thinly sliced
1	garlic clove, thinly sliced
2 tbsp	tarragon, finely chopped
2 tbsp	flat-leaf parsley, finely chopped
4	dried tomatoes, finely chopped

Fish

2	gilthead seabream (approx. 600 g), filleted by the fishmonger, skin removed
½ tsp	salt

Bread

½	pagnol bread, halved lengthwise and crosswise

How it's done

Herb oil

Heat the oil in a pan, add the shallots and all the other ingredients up to and including the tomatoes, heat briefly.

Fish

Season the fish with salt, put it in the baking dish and pour warm herb oil over the fish.

To bake

Bake for approx. 6 mins. in the centre of an oven preheated to 160°C.

Bread

Toast the bread (cut side down) in a frying pan without oil for approx. 4 mins. until golden brown. Serve the fish with the herb oil drizzled on top.

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