Recipe: Roasted Line-Caught Sea Bream with Market Garden Vegetables

Name: Daurade de ligne rôtie garniture maraîchère
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions
Ingredients: 4 Belles petites daurades de ligne de 400 g environ écaillées et vidées; 12 petites tranches de citron (lime) non traité; 16 petites pommes nouvelles de Ré juste blanchies; oignon poivron et courgettes et petites tomates juste émincés; 2 gousses d'ail juste écrasées; thym citron; huile d'olives bien mûres; gros sel de mer

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (13 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

4 Beautiful small line-caught sea breams of approximately 400g each, scaled and gutted
12 small slices of untreated lemon (lime)
16 small new potatoes from Ré, just blanched
Onion, bell pepper, zucchini and small tomatoes, just thinly sliced
2 cloves of garlic, just crushed
Lemon thyme
Well-ripened olive oil
Coarse sea salt

Step-by-step directions

1 In a large ovenproof dish, arrange your sea breams in a staggered pattern, salt their insides lightly, then make 3 slits in each one to insert your lemon slices.

2 Arrange all your vegetables around them + the small potatoes, salt.

3 Drizzle generously with olive oil and preheat your oven to 210°C (gas mark 7).

4 Place the dish in the middle of the oven, then after 20 minutes turn off the oven and pour 1/2 glass of water into the cooking dish, let it rest like this for 10 minutes.

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