A Recipe from the South Sea Bream and Zucchini Pancakes
Fish & Seafood · Gary and Jane Langton · Main Course · Provencal Recipes · TasteSometimes, just a single ingredient can start our gastronomic journey into creating a new recipe. Our friends over at Mas d’Augustine (a charming chambres d’hôtes near Uzes) know firsthand what an abundance of courgettes (zucchini) can do to get those creative taste buds dancing with delight. Enjoy!

Fillet of Dorade with Courgette Pancakes and Tomato Coulis
Light and crispy baby zucchini pancakes adorned with a warm flaky fillet of fish surrounded by a drizzle of fresh tomato coulis.
Ingredients
- 4 fillets white fish I used Dorade (bream)
- 1 lemon
- 3 ripe tomatoes
- 1/2 tsp sugar
- 2 medium zucchinis (courgettes)
- 1 red onion
- 2 large eggs
- 10 gr butter
- 1 tsp baking powder
- 6 tbsp flour plus a little extra for dusting the fish
- sea salt
- olive oil
- ground black pepper
Instructions
- Heat the oven to 140C so that you can keep the pancakes warm whilst you cook the fish.
- Season the fish fillets with salt and pepper, lightly dust with flour and set aside.
- Peel the tomatoes and remove the hard core.
- Place in a blender with 2 tsps of olive oil, ½ tsp of sugar and salt and pepper and then blitz until smooth and pass through a fine sieve.
- Grate the courgettes and the onion into a large bowl.
- Lightly beat the eggs and stir into the courgettes and onions. Add the baking powder and 6 tbls of flour.
- Mix thoroughly to form a thick batter.
- Season with salt and pepper.
- Melt half the butter in a frying pan with ½ tbls of olive oil.
- When the butter is foaming, drop in heaped tablespoons of the batter mixture and cook the pancakes on each side until golden brown (approx. 2 mins per side).
- You will have to cook them in batches, but you can transfer them to a baking sheet and keep them warm in the oven.
- When you have cooked all the pancakes, wipe the pan clean with kitchen paper.
- Add the rest of the butter and ½ tbls of olive oil to the pan and, when the butter is foaming (but not burning), saute the fillets on both sides for 2 minutes.
- Cut the lemon in half and squeeze the juice over the fish in the pan. Serve immediately on warmed plates.
- Serve the fillets on top of the courgette pancakes, with a little salad and drizzle the tomato coulis around the plate!
Tried this recipe?Let us know how it was!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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.
Previous Post
Salade Niçoise Tastes of the MediterraneanNext Post
Autumn in ProvenceRelated Provence Articles
Simply Delicious Sun (or oven) dried Tomato Purée
October 10, 2016
Oven Sundried tomato puree. To make a standard sized jam jar (1 lb, 454 g) you will need 200g oven-dried tomatoes (from a kilo of fresh, plum tomatoes) baked with a sprinkling of herbes de provence.…
Tomato and Burrata Salad with A Provencal Lavender Twist
August 7, 2023
In reality, cooking with lavender isn’t au fait with the locals, but used with subtlety and restraint, the perfume of Provence pairs perfectly with the more traditional native ingredients – garlic, honey and oil – for this simple dressing. Serve with lots of bread for scooping up the juices. This Maison Mirabeau recipe makes for …
Swordfish with Tomato Caper Butter Sauce
February 24, 2016
Contributor blog post by Michel: I am going off topic this evening and share a fabulous recipe with you. As some of you know, it has been exactly one year since we closed our beloved Bistro des Copains in West Sonoma County, California. It was a labor of love for almost 9 years, not much …
Panzanella a Summer Salad Recipe
July 29, 2022
It is the height of tomato season, and I cannot get enough of their bright red deliciousness. I will sometimes buy a couple of pounds from one vendor at the farmers market, then see more at another stall and buy them, too. Yes, I have even bought from three different vendors in a single day. …
No Comment