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SEA BASS FLAMBE

Preheat the oven to 425F.  Place the sea bass on a rack in a roasting pan and pour the olive oil over it.  Season with salt and pepper.  Bake for 20 minutes, then lower the temperature to 350F and bake for another 45-50 minutes, until the fish flakes easily when poked with a fork.  Scrape several sprigs of thyme into a bowl to obtain 1 tablespoon of thyme leaves.  Pour the Pernod into the bowl.  Remove the fish from the oven and stir a bunch of the thyme into the roasting pan.  Heat the Pernod soaked thyme in a small saucepan over low heat and light it with a match, then pour over the sea bass.  Serve immediately.
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4 1/2 lbs whole sea bass, cleaned
3/4 cup olive oil
2 bunches dried thyme sprigs
2 tbsp Pernod
salt, pepper
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10
mn
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15
mn
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Provence
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Fish
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Vin de Cassis
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