Grille Loup de Mar Provencal

Fish

INGREDIENTS

1-2 pounds Striped Bass Fillet whole fish with skin on 1 side
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
6 lemons
2 tablespoons sea salt
1 tablespoon ground black pepper
3 sprigs of fresh rosemary
2 potatoes, cut into small cubes
1 large onion, sliced and chopped
1 red pepper, sliced and chopped
1 green pepper, sliced and chopped
3 garlic cloves, peeled and chopped
1 basket cherry tomatoes

DIRECTIONS

1. Put oil, vinegar, squeezed lemons, sea salt, pepper and rosemary into a large pan with the fish and let marinate in refrigerator for up to 2 hours (the longer the better).

2. Sauté all other ingredients in a pan with the juice of the marinade for approximately 10-15 minutes. Use approximately 1/8 cup of marinade and add as needed.

3. Spray some olive oil Pam on a grill pan.

4. Heat up grill pan on high flame for approximately 5 minutes.

5. Place the whole fish skin side down on the grill pan for approximately 10 minutes. Check fish by tapping fish gently with your finger. If it is tender, it is not ready. Cook until firm.

6. Preheat oven to 400°.

7. Place sautéd ingredients in a Pyrex dish and place in oven for 5-10 minutes. Add
marinade if needed.

8. Place whole fish on long fish platter and scatter other ingredients on the side of the platter.

9. Put some rosemary on top of the fish. Serve.