A recipe for aftouch-cuisine by chef Sylvain Bel, member like me of the Association of French Chefs Royal bream is delicate white fish that hates overcooking. Here we stuff it with Mediterranean herbs and pan-fry it skin-side down to get that crunch, then finish in the oven with tomato sauce. The anise butter at the end is what makes the dish.
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Ingredients for 4 servings

servings
Dorade Provençale for 4 people:
  • 2 beautiful royal sea breams of about 17.75 oz (500 g)
  • 1 finely chopped onion
  • 10.5 oz (300 g) of tomatoes, peeled, seeded and cut into small dice
  • 2 garlic cloves, germ removed and chopped
  • Herbs
  • thyme, tarragon, parsley, rosemary and coriander chopped together
  • black olives
  • salt, ground pepper and olive oil