In the Misery | Recipe | Baked sea bass

Chef Nicolas Misera, from the Misera restaurant in Antwerp, livens up your Saturday. This week: bar in the oven.

“It’s a perfect dish for entertaining: you can prepare it in advance and, as the fish and its side of vegetables are cooked together in the oven, it allows you to enjoy the company of your guests. I admit that I had to learn not to be the antisocial cook who stays glued to the stove to make a dish that will impress his friends. This recipe is an example of a dish that is as simple as it is impressive. I also like the service ritual: a beautiful bar in the center of the table offered to the appetite of all guests. If it’s small, it’s perfect for a dinner for two. If we are more numerous, we can just as easily plan two or three. Or opt for a single bar, but more imposing”.

©Stefaan Temmerman

Ingredients (for 2 people)

  • A bar of ± 600/800 g, gutted and scaled
  • 1/2 fennel
  • 4 baby carrots, sliced
  • 4 Jerusalem artichokes
  • 6 small artichokes cut into 4
  • 50 g pitted taggiasche olives (small Italian black olives with a mild flavor)
  • 1 shallot
  • 4 cloves of garlic
  • pepper
  • flower of salt
  • Half a bunch of thyme
  • 2 sprigs of rosemary
  • 2 knife tips curry powder
  • 1 lemon
  • 1.5 dl of olive oil
  • 1 dl of white wine

Here is a great example of a simple, yet tasty and impressive dish. It also allows you to enjoy the company of your guests!
©Senne Van der Ven | GAAR study


  • Clean the fennel, carrots and Jerusalem artichokes and cut them into thin slices. No need to peel young carrots or small Jerusalem artichokes. Baby potatoes also lend themselves very well to this recipe.
  • Brown all the vegetables for 5-10 minutes in a pan with a little thyme and 2 sprigs of rosemary (both peeled), plus 2 cloves of garlic and 1 finely chopped shallot. Season with salt, pepper and 2 pinches of curry powder. The vegetables should not be cooked, but well seasoned.
  • Salt and pepper the inside of the fish, add sprigs of thyme, 2 slices of lemon and 2 cloves of garlic cut in half.
  • Brush the fish with 0.5 dl of olive oil to prevent it from drying out and give it a nice crispy skin.
  • Grease a plate large enough to hold the fish.
  • Put the vegetables, artichokes and olives on the plate.
  • Place the sea bass in the center, on top of the vegetables.
  • Sprinkle with 1 dl of white wine.
  • Bake the dish in a preheated oven at 200°C for 15 to 20 minutes.


  • Sprinkle with the juice of half a lemon and decorate with herbs (basil, tarragon, dill…). Place the plate in the center of the table. This preparation can be served with potatoes and a green salad. The juice made from white wine at the bottom of the dish is very tasty.

Advice from sommelier Willem Broos, from Misera

Beaujolais Blanc 2021 – Georges Descombes | 100% Chardonnay | €20.40.

“Georges Descombes is one of the masters of natural Beaujolais. He learned the trade from Marcel Lapierre, one of the pioneers of natural wines in France. This white Beaujolais is an excellent alternative to a much more expensive Burgundy. It’s full-bodied and buttery with hints of citrus, flowers and even fennel.”

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