Grilled or Roasted Daurade Royale in Fresh Herbs for Dinner
Fish & Seafood · Main Course · Provencal Recipes · Stephanie Villegas · TasteSome people shy away from cooking fish, particularly whole fish, but my recipe below for Grilled or Roasted Daurade Royale is failproof. Dorade Royale is sometimes referred to as Sea Bream. If you can’t find Dorade or Sea Bream, Red Snapper or Branzino are good alternatives. Simply ask your local fishmonger for fresh fish and ask them to do the hard work of cleaning and descaling. From there, the preparation and cooking will take only a few minutes. At Laurel, my cooking school in Fontvieille, we often prepare recipes with fresh fish or other readily available ingredients.
Whole Grilled or Roasted Daurade Royale Wrapped in Fresh Herbs
Fresh fish is the key to this recipe. Serve with blistered tomatoes on the vine and panisse for a delicious meal.
Equipment
- parchment paper or a silicone baking mat
Ingredients
- 4 small Dorade Royale 1 per person, cleaned and descaled (ask the fishmonger to prepare the fish for you)
- a few sprigs fresh mixed herbs parsley, thyme, dill (chosen to chef’s preference, that’s you!)
- 2 lemons thinly sliced
- olive oil
- salt and freshly ground black pepper
Instructions
- Heat the oven to 205°C / 400°F
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Stuff each fish with fresh herb stems, and a slice of lemon, thinly sliced garlic is also tasty but optional.
- Drizzle both sides of the fish with olive oil and season with salt and freshly ground black pepper
- Place one slice of lemon on top of the fish and wrap it with herb stems, to close and seal in the stuffing. Then, using kitchen twine, wrap the fish twice to secure the herbs.
- Place the fish on the lined baking sheet and bake for 17-20 minutes, depending on the size of your fish. You can test for doneness by using a fork near the belly to see if the flesh is flaky. Once it’s flaky, it’s ready!
- Remove twine before serving
Tried this recipe?Let us know how it was!
Additional Seafood Recipes:
Mediterranean Fish with a Vegetable Tian
A tian is the Provencal name for a clay casserole dish (oven-friendly). It is also the name used to describe a layered baked dish, which can be savoury or sweet.
Check out this recipe
Pan-Fried Salmon with Pine Nut Salsa
This light but delicious recipe is minimally adapted from the original recipe by Yotam Ottolenghi. It's a wonderful meal that suits any season but would beautifully accompany a glass of white wine on a fantastic summer evening.
Check out this recipe
Pan roasted fish with provençal savoury crumble
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
Check out this recipe
Monkfish Fillets With Tomatoes And Fresh Peas
Monkfish is a delicious fish, sometimes compared to lobster in texture. As long as your fishmonger prepares it properly, it is easy to work with, and the results are yummy.
Check out this recipe
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Check out this recipeFrom Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Fish and Fennel Chowder Soup
September 28, 2020
In Provence, with ready access to fresh seafood use cod (cabillaud) or sea-bream (daurade). We decided to serve this fish and fennel chowder around our outdoor fireplace enjoying an al fresco dinner with friends.…
Cream of Shrimp Soup My Velouté de Crevettes Recipe
October 3, 2023
I always think of cream soup as being one of the most elegant starters for a special meal. However, cream soups can be a little tricky to perfect. Getting today’s soup just right has taken me a few tries. Checking many sources and heeding their advice, rice was used as a thickener. But neither of …
Steamed Cod Fish with Basil Ratatouille
May 24, 2021
Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe is below. Enjoy the bright, …
Sous Vide Poached Halibut in Butter a Lighter Recipe
July 28, 2023
Until recently, I had never poached anything solely in butter. When Provence WineZine friends Susan and Towny gave me some vanilla salt, I wanted to use it as a finishing salt for halibut poached in butter. I googled “butter poached halibut” and was alarmed to find that fully submerging four fillets required two pounds of …
No Comment