Grilled sea bass provençale (Bar grillé à la provençale)

1. Gut and scale the sea bass, pat dry and cut 2-3 slits into the skin on each side.

2. Season inside and out with salt and pepper and fill the cavity with lemon slices, the crushed garlic and the rosemary.

3. Brush the fish with olive oil and grill on a hot grill (or in a griddle pan) for about 5-6 minutes per side, until the skin is crisp and the flesh cooked through.

4. Meanwhile cook the diced tomatoes for a few minutes in a little olive oil with thyme and salt into a fresh ragout.

5. Lift the cooked fish carefully onto a platter and drizzle with the mixture of grilling oil and the juices from the fish.

6. Serve garnished with the tomato ragout and scattered with chopped parsley.

Tip: Fresh whole grilled fish is the pinnacle of the Mediterranean kitchen – scoring the skin makes it cook evenly. Do not turn it often, so the skin stays crisp. Grilled vegetables or fresh baguette make it complete.