We all know it as Dicentrarchus labrax or sea bass but did you know that in the north of France, Normandy and Brittany they call it "bar" and in Aquitaine and the South of France it's "le loup de mer" or "loubine." There you have some cocktail factoids, you never know when you'll need them. This sea bass recipe was inspired by a little restaurant in Argelès-sur-Mer, an enchanting "petit coin"  in the Languedoc-Roussillon region. The restauarant is called, quite appropriately, Le Loup de Mer or The Sea Bass.  If you happen to be the area, the restaurant is easily found at 81 Boulevard de la Mer - a block away from the Avenue de la Marende. But if you find yourself at the water's edge, you'll need to recalibrate your GPS. This cozy little place, in my opinion, offers some of the finest local seafood around with an exciting menu that includes fish à la planxa, a wide selection of raw or cooked shellfish, tapas from sea, mussels gratinées with ailloli or perhaps just anchovie butter,  duck liver pâté "maison" and poached pears with Banyuls which is a delicious fortified wine du pays. All in all, it's a little bit of heaven by the water's edge. 

Ingredients 4 tablespoons extra-virgin olive oil 2 1-inch thick, 8-ounce sea bass fillets or tuna steaks 12 large garlic cloves, sliced 8 fresh thyme sprigs (left whole) 3 tablespoons fresh lemon juice Chopped fresh chives or green onion tops
Preparation