Sea bream in Provençal
2 servings
35 minutes
Dorada Provençale is a true embodiment of the elegance of French cuisine. In this recipe, dorada is combined with aromatic Provençal herbs and delicate olive oil, creating a harmony of flavors. Baking in foil preserves the fish's juiciness, allowing spices and oil to penetrate its fibers. A light citrus note from lemon completes the composition, adding freshness. This dish is perfect for a romantic dinner or an exquisite lunch, allowing one to enjoy the simplicity and sophistication of traditional French gastronomy. Dorada Provençale is a culinary journey to sunny Provence, where each ingredient is infused with the aromas of the Mediterranean breeze and the warmth of a summer day.
1
Place the washed, dried, and gutted dorado in foil brushed with olive oil (1 tablespoon).
- Gilt-head bream (dorada): 1 piece
- Extra virgin olive oil: 4 tablespoons
2
Pour 1 tablespoon of Provencal herbs inside the belly and add 1 tablespoon of olive oil. Salt it. Hold it upright for a while to let the oil soak through the belly.
- Herbes de Provence: 2 tablespoons
- Extra virgin olive oil: 4 tablespoons
- Coarse salt: to taste
3
Place the fish on its side, salt it, and drizzle with the remaining olive oil.
- Coarse salt: to taste
- Extra virgin olive oil: 4 tablespoons
4
Tightly! Wrap in foil and bake in the oven at 200–220 degrees until cooked (about 20 minutes, depending on the size of the fish).
5
Serve drizzled with lemon juice.
- Lemon: 0.5 piece
