Daurade Entière Au Citron Recipe
Whole Sea Bream Baked with Provençal Herbs and Lemon
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Ingredients
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Fish & Seasoning
Marinade & Finishing
Baking Bed & Garnish
Method
Fish & Seasoning
- 1
Prepare fish
Preheat oven to 200°C (390°F). Rinse the sea bream under cold water, pat dry thoroughly inside and out with paper towels. Score the skin on each side with 2–3 diagonal shallow cuts about 1 cm deep to help seasoning penetrate and promote even cooking.
- 2
Season cavity and exterior
Season the cavity of each fish with a pinch of sea salt and a few grinds of black pepper. Stuff each cavity with 2 thyme sprigs, 1 rosemary sprig (half a sprig if large), several slices of lemon (about 4–5 thin slices total per fish), 1–2 slices of garlic and a sprinkle (about 1/2 tbs) of chopped parsley. Rub the outside of each fish with 1 tbs olive oil and season with remaining sea salt and pepper. Sprinkle the dried herbes de Provence evenly over both fish and rub gently so the seasoning adheres into the scores.
Marinade & Finishing
- 3
Marinate briefly
In a small bowl combine 2 tbs olive oil, lemon juice (from 1 lemon), lemon zest and the white wine (if using). Spoon or brush half of this mixture over both fish, reserving the rest for basting. Let the fish sit at room temperature for 10–15 minutes to absorb flavors (do not exceed 30 minutes).
- 4
Final oil before baking
Drizzle remaining 1 tbs olive oil over the fish just before putting them into the oven; this helps form a light crust and prevents drying.
Baking Bed & Garnish
- 5
Prepare baking tray
On a large rimmed baking sheet or shallow roasting pan, toss halved small potatoes with 2 tbs olive oil and 1/2 tsp coarse sea salt. Spread the potatoes in a single layer and roast for 15 minutes alone to begin cooking.
- 6
Assemble with vegetables
After potatoes have softened slightly, remove the tray from oven and nestle the prepared sea bream on top of the potatoes. Scatter halved cherry tomatoes and sliced red onion around the fish. Spoon any remaining lemon-wine marinade around (not directly over the skin if you want the skin crisp).
- 7
Bake until done
Return the tray to the oven and bake at 200°C (390°F) for 18–25 minutes depending on fish size (for ~350–450 g whole bream, aim 18–22 minutes). Fish is done when the flesh near the backbone flakes easily with a fork and the eye appears opaque. Baste once midway with pan juices if desired.
- 8
Finish and garnish
Remove from oven and transfer fish carefully to a serving platter using a wide spatula. Spoon pan juices and roasted vegetables around the fish. Sprinkle remaining chopped parsley over the fish and vegetables. Serve with extra lemon wedges on the side.
