Peel and dice the celery.
Peel and cut the onions in half.
Chop the herbs.
Cut the fish steaks in half widthwise.
Boil the celery cubes for 5 minutes in water, then drain them. Heat a little olive oil and a knob of butter in a sauté pan and brown the diced celery with the onions and a little rosemary while stirring.
Preheat the oven to 240°C
Lay the fish half-pavelets skin side down flat on the baking sheet lined with aluminum foil.
Salt and pepper from the mill, sprinkle with half of the chopped herbs, drizzle with olive oil, place the other fillet on top, score the skin a little, then place the remaining herbs and the remaining of butter in pieces. Salt and pepper from the mill, drizzle with olive oil.
Bake in the oven at 200°C for about 30 minutes. Baste from time to time with the cooking juices.
Serve with diced celery.
A creation of Chef Hubert
