Dauraide Entière Au Citron Recipe

Time50m

Serves4

Whole Sea Bream Baked with Provencal Herbs and Lemon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preparation of the Fish
Preheat your oven to 200°C (400°F). Clean the whole sea bream, removing the scales and entrails. Rinse it under cold water and pat dry with paper towels.
2
Herb Mixture
In a small bowl, mix together olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper. This will be your marinade.
3
Marinating the Fish
Using a sharp knife, make several diagonal cuts on both sides of the fish. Rub the herb mixture generously over the fish, ensuring it gets into the cuts. Squeeze the juice of one lemon over the fish and place the lemon halves inside the cavity of the fish.
4
Baking
Place the marinated fish on a baking tray lined with parchment paper. Bake in the preheated oven for about 25-30 minutes or until the flesh is opaque and flakes easily with a fork.
5
Serving
Once cooked, remove the fish from the oven. Let it rest for a few minutes before serving. Garnish with additional lemon slices and fresh herbs if desired.