Difficulty:[usr 3]
Ask your fishmonger to gut and scale the fish, and fillet them.
Peel, degerm the garlic, chop it, finely chop the head and tail of the spring onions.
Chop the chives.
Lay the bottom fillet of the fish on a large sheet of aluminum foil, salt and pepper from the mill. Sprinkle the scallion, garlic, diced tomato, grated ginger and chives over the fillet.
Add a drizzle of olive oil all over.
Cover with top netting. season with salt and pepper, add a drizzle of olive oil.
Close the foil, put in a stainless steel dish and bake in the oven preheated to th. 7 (210°)
for 20 to 25 minutes. Check for doneness with a trussing needle or the blade of a thin knife,
Meanwhile, prepare the virgin oil by mixing the oils, lemon juice, salt and pepper from the mill. Add chopped chervil.
Lay the fish in its open foil on a serving platter, accompanied by the sauce in a sauce boat, cold or slightly warm.
A creation of Chef Hubert
