Sea Bass Baked on Tomatoes in the Oven
Rinse the fish fillets, pat dry, sprinkle with lemon juice, season with salt and sprinkle with chopped tarragon.
Rinse the tomatoes and cut into slices.
Stir the creme fraiche with the fish stock until smooth, season with salt and pepper and place in a baking dish. Put the tomato slices first and place the fish fillets on top. Cover the dish with aluminum foil and bake in preheated oven (180°C) (approximately 350°F) for about 30 minutes. Serve garnished with tarragon.