Dorade Royale Recipe

1. Prepare and marinate the fish

Rinse the sea bream inside and out under cold water and pat dry thoroughly with paper towels. Make three diagonal slashes on each side of the fish to help the marinade penetrate.

2. In a small bowl, whisk together 4 tbs olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, sea salt and black pepper. Add the rosemary and thyme sprigs (reserve a few sprigs for grilling if you like a smoky herb flavor).

3. Place the fish on a tray and rub the marinade all over each fish, making sure to work some into the slashes and the cavity. Tuck a couple of lemon slices and a sprig each of thyme and rosemary into each cavity. Cover and refrigerate for 20–30 minutes (no more than 1 hour). If using a charcoal grill, marinate up to 2 hours for more flavor.

4. Prep vegetables

While the fish marinates, prepare the vegetables: slice zucchini into 1/4-inch rounds, trim green beans, halve or quarter cherry tomatoes if large, and slice the yellow bell pepper into strips.

5. Bring a pot with 1–2 inches of water and a steamer basket to a simmer over medium heat. Add green beans and steam for 3 minutes. Add zucchini and bell pepper and steam together for another 3–4 minutes until vegetables are tender-crisp. Add cherry tomatoes in the last 1 minute just to warm them through. Total steaming time should be about 6–8 minutes depending on thickness.

6. Transfer the steamed vegetables to a bowl. Toss immediately with 2 tbs olive oil, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Keep warm and cover until serving.

7. Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

8. Remove excess marinade from the fish and brush lightly with a little olive oil. Place the fish on the hot grill. Grill about 4–6 minutes per side depending on size (for 10–12 oz / 300–350 g fish: ~5 minutes per side). The fish is done when the skin is crisp and the flesh flakes easily and is opaque to the bone; internal temperature should reach 60–63°C (140–145°F). If the fish is sticking, give it another 30–60 seconds and try gently again — properly seared fish will release.

9. During the last minute of cooking, add a rosemary or thyme sprig to the grill near the fish to infuse a light herb smoke (optional). Remove the fish and rest on a plate for 2 minutes.

10. Arrange the steamed vegetables on warmed plates. Place one grilled sea bream on each plate. Drizzle 1 tbs olive oil over the fish and vegetables and sprinkle with the chopped parsley. Serve with lemon wedges alongside for squeezing.