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Fillet Of Sea Bass East Meets West Fashion

French Chef Jean-Louis VosgienThis recipe comes from French Chef Jean-Louis Vosgien.

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France, in the 1980's, to introduce fusion food which at the time was unknown, and he is considered an expert in that field by the press. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez. He is also renowned in France for creating created a cake known as “Le Canelou de Provence” which is sold today in the three major supermarket chains in France. He was also involved in the creation of the French cookery book “La Cuisine de Mistral", with Alain Gerard and Robert Callier.

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This recipe is very easy to prepare and is very successful. Make sure not to overcook the spring onions.


4 fillets of sea bass, boned, scaled, and with the skin left on
3 to 4 spring onions
1 ginger clove peeled and finely shredded
1 small tomato, peeled, seeds removed and diced
8 tbs olive oil
2 tbs lemon juice
2 tbs light soy sauce


  • Salt and pepper the sea bass fillets on the meat side.
  • Place a sheet of baking paper on a baking tray. Brush with one tablespoon of olive oil.
  • Arrange the fish fillets on the baking tray, with the skin on top. Brush the skin of the sea bass fillets with one tablespoon of olive oil.
  • Place in the oven and bake for 7 to 10 minutes, depending on the size of the fish fillets.
  • When cooked, remove the fish fillets from the oven and arrange them on serving plates.
  • Pour the vegetable sauce over and around the fish.


  • Slice the spring onions, place in a small saucepan with 1 tablespoon of olive oil and sauté them briefly (for about 1 minute), so the onions remain al dente.
  • Remove the pan from the heat; add the ginger, the diced tomato, 4 tablespoon of olive oil, the lemon juice and the soy sauce.


Make sure the olive oil is not cooked. If the sauce is cold, reheat it a little; serve lukewarm. Don’t over mix the sauce. All the ingredients should remain separated.

Serves 4

Chef Jean-Louis Vosgien

© Chef Jean-Louis Vosgien