Chef Nicolas Misera of Antwerp’s Misera restaurant is spicing up your Saturday. This week: Baked Bars.
“It’s a perfect meal when you’re entertaining: you can prepare it in advance and, with the fish and its vegetable garnish cooking together on the stove, it allows you to enjoy the company of your guests. I admit I had to learn not to play the sociable cook. Who is glued to the stove to make a meal that will amaze his friends. This recipe is an example of a dish that is as simple as it is impressive. I also like the service ceremony: a beautiful bar in the center of the table is allowed to satisfy the appetite of all guests. If it is small , but it is suitable for a dinner for two. If we are more numerous, we can easily plan two or three. Or choose a single bar, but more impressive.”
Ingredients (for 2 persons)
- A bar of ± 600/800 g, git and scaled
- 1/2 fennel
- 4 baby carrots, chopped
- 4 Jerusalem artichokes
- 6 small artichokes cut into 4
- 50g pitted Taggias olives (a mild-flavored small Italian black olive)
- 1 shallot
- 4 cloves of garlic
- salt flower
- Half a bunch of thyme
- 2 sprigs of rosemary
- 2 tips of curry powder knife
- 1 lemon
- 1.5 deciliters of olive oil
- 1 dl white wine
- Clean the fennel, carrots and Jerusalem artichokes and cut into thin rings. Young carrots and small Jerusalem artichokes do not need to be peeled. Baby potatoes also lend themselves very well to this recipe.
- Brown all the vegetables in a pan for 5-10 minutes with some thyme and 2 sprigs of rosemary (both plucked), plus 2 cloves of garlic and 1 finely chopped shallot. Season with salt, pepper and 2 pinches of curry powder. Vegetables should not be cooked, but should be well seasoned.
- Season the fish with salt and pepper, sprigs of thyme, 2 lemon wedges and 2 halved garlic cloves.
- Brush the fish with 0.5 dl olive oil to prevent it from drying out and give it a nice crispy skin.
- Grease a dish big enough to hold the fish.
- Place the vegetables, artichokes and olives on the plate.
- Place the sea bass in the center, on top of the vegetables.
- Deglaze with 1 dl white wine.
- Bake the dish in a preheated oven at 200 degrees Celsius for 15 to 20 minutes.
- Sprinkle with the juice of half a lemon and garnish with herbs (basil, tarragon, dill…). Place the dish in the center of the table. This preparation can be served with potatoes and a green salad. The juice made from the white wine at the bottom of the dish is very tasty.
Advice from Willem Bruce of Somalia from Misera
Beaujolais Blanc 2021 – Georges Descombes | 100% chardonnay | €20.40.
“Georges Descombes is one of the masters of natural Beaujolais. He learned the trade from Marcel Lapierre, one of the pioneers of natural wine in France. This white Beaujolais is an excellent alternative to much more expensive Burgundy. It has body and a buttery side, with hints of citrus, flowers and even anise.”