Fish & Seafood Main Course Provencal Recipes Stephanie Villegas Taste

Grilled or Roasted Daurade Royale in Fresh Herbs for Dinner

Some 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

Stephanie Villegas

Fresh fish is the key to this recipe. Serve with blistered tomatoes on the vine and panisse for a delicious meal.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine French

Servings people

Equipment

1 Rimmed Baking Sheet
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 of Fresh Herbs parsley, thyme, dill (chosen to chef’s preference, that’s you!)
2 Lemons thinly sliced
Olive Oil
Salt and Ground 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

Keyword Fish, Herbs, Lemon, Seafood Recipes

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Tags:Mediterranean Fish,Seafood Recipes

Stephanie Villegas

Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.

With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.

On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.

Explore Laurel here.

Grilled or Roasted Daurade Royale in Fresh Herbs for Dinner