Recipe: Dorade Provençale

Name: Dorade Provençale
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 belles daurades royales de 500 g environ; 1 oignon ciselé; 300 g de tomates, mondées, égrainées et coupées en petits dés; 2 gousses d'ail dégermées et hachées; Herbes; thym, estragon, persil, romarin et coriandre hachés ensemble; olives noires; sel, poivre du moulin et huile d'olives

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (4 reviews) Fishes

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

A recipe for aftouch-cuisine by chef Sylvain Bel, member like me of the Association of French Chefs

Ingredients for 4 servings

Dorade Provençale for 4 people:

2 beautiful royal sea breams of about 500 g
1 finely chopped onion
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

Step-by-step directions

1 Buy 2 royal sea breams of about 500 g. Debone them from the back, clean them and wash them then dry them well as it should be and keep cool.

2 Heat a little olive oil and prepare a tomato fondue with the onion and garlic, then salt and pepper and keep warm.

3 Wash and chop the following herbs: thyme, tarragon, parsley, rosemary, coriander.

4 Mix the herbs then add salt and pepper.

5 Stuff the sea bream with this herb mixture.

6 Pan-fry the sea bream in olive oil and when you flip it, remove the skin then cover the already cooked side with tomato fondue,
Decorate with black olives, then pass to the oven for a few minutes.
Serve this sea bream on a plate or dish accompanied by an anised butter.

Coriandre Poisson au four Poisson à la provençale Dorades Cuisine provencale Herbes et aromates