Difficulty: Medium
Ask your fishmonger to gut, scale, and fillet the sea bass.
Peel and degerm the garlic, then chop it finely. Chop the heads and tails of the spring onions. Chop the chives.
Place the bottom fillet on a large sheet of aluminum foil. Season with sea salt and freshly milled pepper. Sprinkle with chopped scallions, garlic, diced tomato, grated ginger, and chives. Drizzle with olive oil.
Top with the upper fillet. Season again with salt and pepper, and drizzle with more olive oil.
Seal the foil packet, place in a baking dish, and bake in a preheated oven at thermostat 7 (210°C) for 20-25 minutes. Test doneness by inserting a thin knife or skewer into the thickest part.
Meanwhile, prepare the virgin oil: whisk together the extra virgin olive oil, hazelnut oil, walnut oil, lemon juice, salt, pepper, and chopped chervil.
Serve the fish directly from the opened foil on a platter, with the sauce in a boat—cold or lightly warmed.
A signature creation by Chef Hubert, drawing on years of culinary expertise for this elegant, flavorful dish.
