19min 4 ppl
Roast Sea Bream with Herbes de Provence
63 minutes
4 people
Hardover 60 min or 12+ steps
63 min · 6 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 38g
Carbs 8g
Fats 24g
About this dish
Whole sea bream, deeply scored and packed with fresh aromatics rather than dried herbs alone, roasted over a bed of fennel and cherry tomatoes — the perfumed steam bastes the flesh from within for a fish that genuinely tastes of Provence.
Allergy Info
Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemon, half sliced into thin rounds, half cut into wedges1 whole
- Fresh thyme sprigs4 sprigs
- Fresh rosemary sprigs4 sprigs
- Garlic cloves, 4 crushed whole, 2 finely sliced6 whole
- Small fennel bulb, fronds reserved, bulb thinly sliced1 small
- Cherry tomatoeshalved200 g
- Fresh flat-leaf parsleyfinely chopped1 tbsp
Fish & Seafood
- Whole sea bream (daurade), gutted and scaled2 fish (600-700g each)
Spices & Seasonings
- Fleur de sel2 tsp
- Freshly ground black pepper1 tsp
- Dried herbes de Provence2 tsp
Oils & Condiments
- Extra-virgin olive oil, divided6 tbsp
- Dry white wine (e.g. Picpoul de Pinet or Côtes de Provence blanc)100 ml
Utensils
- Large roasting dish
- Instant-read thermometer
- Sharp knife
Method
1
Pat the fish thoroughly dry inside and out with kitchen paper. Using a sharp knife, cut three diagonal slashes through the skin on each side of both fish, cutting down to the bone. Rub 2 tbsp olive oil all over the fish, inside the cavity and into the slashes. Season inside and out with fleur de sel, black pepper, and dried herbes de Provence, pressing the herbs into the slashes.
Approx. 5 minutes
2
Stuff each cavity with 2 lemon rounds, 2 thyme sprigs, 2 rosemary sprigs, 2 crushed garlic cloves, and a few fennel fronds. Rest uncovered at room temperature for 20 minutes to allow the aromatics to begin perfuming the flesh.
Approx. 20 minutes
3
Preheat the oven to 220°C, or 200°C for a fan oven, or 425°F, or gas mark 7. Toss the sliced fennel, cherry tomatoes, and sliced garlic with 2 tbsp olive oil and a pinch of salt, then spread them in an even layer across a large roasting dish.
Approx. 10 minutes
4
Lay the stuffed fish on top of the vegetable bed, drizzle with the remaining 2 tbsp olive oil, and pour the white wine around — not over — the fish. Roast on the upper-middle rack for 20–25 minutes, until the skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part of the flesh behind the head reads 63°C.
Approx. 23 minutes
5
Remove from the oven and rest the fish for 3 minutes undisturbed to allow the juices to redistribute; expect the flesh to carry over to around 65–66°C during this time.
Approx. 3 minutes
6
Transfer the fish to a warm platter, spoon the roasted fennel, tomatoes, and pan juices around them, scatter with chopped parsley and fennel fronds, and serve immediately with lemon wedges alongside.
Approx. 2 minutes
