Home Gastronomy Chef Arnaud Faye’s Signature Dish, Grilled Sea Bass

Chef Arnaud Faye’s Signature Dish, Grilled Sea Bass

Chef Arnaud Faye’s Signature Dish, Grilled Sea Bass

Ignite your culinary abilities with Chef Arnaud Faye‘s signature dish: Grilled Sea Bass accompanied by a mouthwatering Niçoise Ratatouille. Expertise the unforgettable flavors of this tantalizing creation within the consolation of your personal house.

Serves: for 4 folks


  • Sea bass from 1,5 kg to 2 kg roughly
  • Thyme

Ratatouille Niçoise:

  • 3 spherical eggplants
  • 3 Cévennes onions
  • 3 pink peppers
  • 3 small zucchinis
  • 200 g of tomato sauce
  • 100 g of black olives from Good
  • 8 cherry tomatoes
  • Garlic
  • Olive oil
  • Mini basil sprouts
  • Thyme

Ending and dressing

  • Chervil
  • chives
  • tarragon
  • garlic flowers
  • chive flowers
  • tagete flowers
  • parsley

Sea Bass Cooking Technique

  1. Scrape and intestine the fish, and take away the gills and eyes.
  2. Grill it on either side, then fill its stomach with a bunch of thyme.
  3. Bake within the oven at 180 ° Celsius (356 ° F) till a core temperature of 54 ° Celsius (129°F) is reached.

Ratatouille Niçoise Elements

  • Reduce the greens into strips of two cm (0,79 inch) by 4 cm (1,58 inch).
  • Cook dinner them individually in olive oil.
  • Mix all greens, besides zucchini, with tomato sauce, garlic and thyme.
  • Make a compotée for about 20 minutes.
  • Add the cherry tomatoes reduce in 4, the zucchini slices, the Good olives, and the chopped basil.

Dressage Cooking Technique

  1. Prepare a salad of herbs and flowers on the stomach of the fish.
  2. Reduce up on the desk. Serve with the Niçoise ratatouille.


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