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Sea Bass with Candied Tomatoes and Roasted Artichokes and Potatoes

France is the trinity of Paris, the countryside, and the sea. It rouses and satisfies your appetite, you'll never get enough of it. We went on a culinary journey with the food blogger Meike Peters from eat in my kitchen and collected inspiring recipes. Cécile Molinié, a photographer and content creator from Paris, created this dish together with Meike Peters. Southern France inspired Cécile Molinié to create a recipe for sea bass bedded on sugarysweet roasted tomatoes. She finishes off the summery composition with lemon slices grilled in the oven until the edges are crisp and golden, it's a colorful firework of flavors and textures.

Sea Bass with Candied Tomatoes and Roasted Artichokes and Potatoes

by Cécile Molinié, Paris


Serves 4-6

For the sea bass

1kg / 2 ¼ pounds cherry tomatoes
Olive oil
Fine sea salt
Ground black pepper
2 organic lemons, very thinly sliced
2 large sea bass fillets
A few young sprigs fresh thyme (optional) 

For the side dish

4-6 baby artichokes, trimmed
1 lemon
1kg / 2 ¼ little potatoes (preferably a sweet variety), rinsed and scrubbed
Olive oil
Fine sea salt
Ground black pepper


Preheat the oven 170°C / 350°F.

Spread the cherry tomatoes in a large baking dish, add a splash of olive oil, salt, and pepper, mix, and roast for 1 hour or until candied.

While the tomatoes are in the oven, spread the lemon slices in a large baking dish, drizzle with 1 tablespoon of olive oil, and bake them, next to the tomatoes, for 30 minutes or until they soften.

For the side dish, bring a large pot of salted water to a boil, add the juice of 1 lemon and the artichokes, and cook for 15-20 minutes or until tender. Drain, rinse briefly with cold water, and set aside.

Cook the potatoes in a medium pot of salted water for about 15-20 minutes or until almost soft; drain and set aside. 

Turn the oven up to 200°C / 400°F.

When the tomatoes are done, arrange the sea bass on top of them, season with salt and pepper, and cover with the roasted lemon slices. Roast for about 10-15 minutes or until the fish fillets are done, you should be able to flake the fish with a fork. Mind that you don't overcook it. Sprinkle with the thyme.

While the fish is in the oven, heat a splash of olive oil in a large heavy pan and sauté the potatoes and artichokes over medium heat, stirring once in a while, for about 15 minutes or until golden and crispy. Season with salt and pepper to taste and serve immediately when the fish is done.

An extravaganza of aromas – Cécile Molinié is an artist in the kitchen and behind the camera


"Healthy, for me, is when you have all the nutrients that you need in the food. And homemade, mostly homemade."


A Day in Paris with Cécile Molinié

by Meike Peters

A French country home. Freshly picked fruit from the garden. Beautiful flowers climbing the walls, children’s laughter and the aroma of freshly baked madeleines carried on the air – this French dream is the life lived by Cécile Molinié, the Parisian content creator and photographer. She inherited her passion for cooking from both her grandmothers – even as a child she happily cooked for numerous guests. Since then she’s expanded her skillset and today conjures classic French dishes refined with her own ideas. Meike had the fortune to try one of her recipes with her for an MIYK Feature: sea bass bedded on sugary-sweet roasted tomatoes with grilled lemon slices from the oven.

An extravaganza of aromas! And it’s precisely this that distinguishes the photographer: She is herself an extravaganza of ideas – as her Instagram account proves. She sees the world from her own perspective and captures these moments with both photography and cuisine. During her visit, Meike was permitted a peek into her world. Before they began cooking they went to the market on Rue Mouffetard, where Cécile buys all her ingredients fresh.

Instagram: https://www.instagram.com/cecilemoli/

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