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Are you searching for a refreshing and easy-to-prepare dish? Look no further than this sea bass tartare recipe! The fish is lightly seasoned with salt and pepper, allowing its delicate natural taste to shine. The addition of onion, tomato, chives, and olive oil provides a burst of deliciousness that’s sure to impress both your taste buds and dinner guests.

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Introducing Christophe Thulier

Christophe Thulier has a passion for cooking that stems from his childhood, and he brings his unique touch to the established menu as chef at L’Esplaï du Grand Bar des Goudes.

Thulier’s cuisine is focused on inviting customers into his universe, and he achieves this by introducing his style of preparing dishes, such as reducing the garlic in the rouille to highlight the natural taste of the fish. He also prepares thick fish soup like his father’s, using fish fillets, less pastis and more anise.

Thulier is originally from Lille, and he moved to Marseille when he was 10 years old with his parents who landed in Marseille in 1962 when Algeria became independent from France after the Algerian war.

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Sea bass tartare by Christophe Thulier Portrait
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5 from 1 vote

Sea bass tartare

“For the tartare, I try to make the sea bass as simply as possible so as not to alter it. I want to keep the fish natural and, even for the garnish, I don’t put much. No lemon, no soy sauce. I season it with salt and pepper, then onion or shallot, tomato, chives and olive oil.”
– Note from the chef
Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: French
Keyword: Classic French recipe with a twist, Sea bass tartare, Recipe from Marseille, Fresh fish recipe, French summer recipe
Servings: 4 people
Author: Christophe Thulier


  • 1 sea bass loup, about 1kg
  • 1 tomato
  • 1 large shallot
  • 6 chives
  • 60 ml olive oil
  • 1 lemon
  • Salt and pepper


  • Scale and clean the sea bass, remove the fillets and the skin (but keep the skin), take out the bones, remove the belly. (Raw, you lose 40–50% of the fish.)
  • Preheat the oven to 180°C/gas mark 4.
  • Put the skin on a baking sheet covered with parchment paper, season with salt and pepper, and drizzle with olive oil.
  • Put another sheet of parchment paper on top for pressure, then bake for around 40 minutes to make chips/crisps for the garnish.
  • Finely dice the fish fillets into approximately 0.5cm pieces, and set aside in a large bowl.
  • Wash and quarter the tomato, deseed, and finely dice, then add to the fish.
  • Peel and thinly slice the shallot and chives. Mix with the fish and tomatoes.
  • Season with salt and pepper according to taste. Add the olive oil and mix together.
  • Plate as you wish, be creative, and add a bit of lemon juice to your liking.

Recipe courtesy of Editions de La Martinière, extracted from Vérane Frédiani’s Taste the world in Marseille.

Photo Copyright © Vérane Frédiani

Explore the vibrant mix of flavours and the rebellious character of Marseille’s singular identity with Vérane Frédiani’s bestselling book: Taste the world in Marseille. This book is a compilation of 70 recipes from local chefs, family cooks, and iconic figures who share their stories and recipes.

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