Tub gurnard in “bonne femme” sauce

Wash and quarter the tomatoes; slice the olives into rounds. Mince the garlic. In a hot skillet lightly coated with oil, cook the tomatoes, olives, and garlic for 2 to 3 minutes. Season with a little salt. Just before removing from the heat, stir in the chopped basil leaves.

Sear the fish fillets in a little oil, skin-side down, for 2 minutes. Gently flip them over to the flesh side and cook for 1 minute. Season with salt and pepper. Plate the fish and add the garnish.

To make the “bonne femme” sauce - Finely chop the shallots. Melt the butter and sweat the shallots for 5 minutes. Add the white wine and reduce by three-quarters. Add the rehydrated fish stock and the crème fraîche. Season lightly. Reduce the sauce until it reaches a glazing consistency. Add the shelled mussels and shrimp. Adjust the seasoning and glaze your fish.

To garnish your dish - Peel and finely chop the shallots. In a casserole dish, sweat the shallots, then add the mussels. Next, pour in the dry white wine and season with pepper. Cook, covered, for 8 minutes, stirring occasionally. Once the mussels have opened, remove from the heat. Remove the mussels from their shells. Arrange on plates. Enjoy your meal!