← Nouns Cooking · French

Ingredients

• 2 whole sea bream (dorade), about 400 g each, scaled and gutted
• 400 g waxy potatoes, thinly sliced
• 1 fennel bulb, thinly sliced
• 250 g Cherry tomatoes, halved
• 50 g black olives (Niçoise if possible)
• 3 cloves Garlic, sliced
• 1 Lemon, sliced
• 4 sprigs Thyme
• 4 tbsp Olive oil
• 100 ml dry white wine
• 1 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Toss the potatoes and fennel with half the oil, salt and pepper and spread in a roasting tin. Roast for 20 min until starting to soften.
2. Meanwhile, slash each fish 3 times on both sides, season inside and out and stuff the cavities with lemon slices, garlic and thyme.
3. Scatter the tomatoes and olives over the potatoes, lay the fish on top, drizzle with the rest of the oil and pour the wine around.
4. Roast for 20–25 min, until the flesh at the thickest point is opaque and flakes easily from the bone.
5. Scatter with parsley and bring the tin to the table. Lift the fillets off the bone and spoon the pan juices over.

Tips

• Sea bass or snapper work the same way.
• Ask the fishmonger to scale and gut the fish to save time.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy BBC Good Food Chocolate & Zucchini