Loup De Mer Rôti (poisson Entier), Poireaux Confits En Vinaigrette, Légumes Recipe

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Fish

Clean the Loup de mer and pat dry. Make diagonal cuts on both sides of the fish.

Season the Fish

Rub the fish with olive oil, salt, and black pepper. Insert lemon slices, garlic cloves, and thyme into the cavity.

Roast the Fish

Place the fish on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the flesh is flaky and cooked through.

Cook the Leeks

In a skillet, melt butter over medium heat. Add sliced leeks and sauté until soft (about 10 minutes).

Add Vinegar

Stir in white wine vinegar, salt, and black pepper. Cook for an additional 5 minutes.

Sauté the Vegetables

In another skillet, heat olive oil over medium heat. Add sliced carrots and zucchini. Season with salt and pepper, and sauté until tender (about 8-10 minutes).

Plate the Dish

Serve the roasted Loup de mer with the confit leeks and sautéed vegetables on the side.