Daurade Entière Au Citron Recipe

Prepare fish

Rinse the sea bream under cold water and pat dry thoroughly with paper towels, including inside the cavity. Using a sharp knife, make 2 diagonal slashes on each side of the fish about 1–1.5 cm deep to help seasoning penetrate and allow even cooking.

Season the inside cavity and both sides of each fish evenly with kosher salt (about 1 tsp per fish) and freshly ground black pepper. Reserve remaining salt for vegetables.

Stuff each cavity with: 1–2 lemon slices, 3 thyme sprigs, 2 rosemary sprigs, 3–4 garlic slices, and a tablespoon of chopped parsley. Tuck remaining herbs under the fish or into the slashes.

Brush the exterior of each fish with about 1 tbsp olive oil. If using Dijon mustard, mix it with 1 tsp olive oil and lightly brush over the fish for a subtle glaze.

In a small bowl, whisk together the remaining olive oil (approximately 4 tbsp), lemon juice (30 ml), dry white wine (60 ml), herbes de Provence (2 tsp) and a pinch of salt and pepper. This will be used to baste the fish and dress the vegetable bed.

Let the prepared fish sit at room temperature while you prepare the vegetables (10–15 minutes) to allow flavors to meld and for the fish to come slightly closer to room temperature for even cooking.

Preheat the oven to 200°C (400°F) conventional (or 180°C / 356°F fan).

In a roasting dish large enough to hold both fish in a single layer, arrange the halved new potatoes cut-side down, sliced onion, cherry tomatoes, and green olives. Drizzle with about 1–2 tbsp of the marinade mixture and toss lightly so vegetables are evenly coated. Sprinkle coarse sea salt (1 tsp) and 1/2 tsp freshly ground black pepper over vegetables.

Nestle the stuffed and brushed sea bream on top of the vegetable bed. Spoon or brush about half of the remaining marinade over the fish, into the slashes, and over the vegetables. Scatter remaining thyme, rosemary and parsley over and around the fish for extra aroma.

Cover the roasting dish loosely with foil and place in the preheated oven. Bake covered for 15 minutes. Then remove foil and continue to roast for another 10–15 minutes, basting once with the pan juices after 10 minutes, until the fish flesh is opaque and flakes easily near the backbone and the internal temperature reaches about 60–63°C (140–145°F). Potatoes should be tender when pierced with a fork and tomatoes blistered.

If you prefer a crisper skin and more caramelization on the vegetables, switch to the oven broiler/grill for 2–3 minutes at the end—watch carefully to avoid burning.

Remove from the oven and let rest for 5 minutes. Spoon pan juices and roasted vegetables onto a serving platter. Transfer fish carefully with a large spatula or fish lifter to the platter or serve directly from the baking dish.

Garnish with remaining chopped parsley and extra lemon wedges. Adjust seasoning with more salt and pepper or a final drizzle of olive oil or a splash of lemon juice to taste.