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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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.
Previous Post
Salade Niçoise Tastes of the MediterraneanNext Post
Autumn in ProvenceRelated Provence Articles
Crispy Goodness Cauliflower Gratin with Goat Cheese
January 25, 2023
A gratin or gratinée in French is typically a side dish served in an oven-proof casserole pan. The term comes from gratter (to grate); most of the time, these are savoury recipes with a crispy cheese and breadcrumb topping. However, there are recipes for sweet gratins as well. Gratins are very flexible. They make great …
Fish and Fungi Recipe: Fillet of Sole with Wild Mushrooms
October 25, 2017
A quick and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes. - Fillet de Sole with Wild Mushrooms…
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
Zucchini and Chèvre Tart with Moroccan Flavours
December 18, 2023
We travelled through Morocco with friends staying in unique and beautiful riads along the way. However, it was the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when travelling, and on this trip, I learned I get kind of itchy and …
No Comment