Baked Sea-Bream with Bayleaves and a Fondue of Oranges and Lemons

Name: Baked Sea-Bream with Bayleaves and a Fondue of Oranges and Lemons (Daurade royale rôtie au laurier avec sa fondue d’orange et de citron à l’huile d’olive)
Prep time: 50 min
Total time: 50 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 5 bayleaves, preferably fresh; salt, pepper; 2 lemons; 6 generous tablespoons olive oil; 1 royal or gilt-head sea-bream of 800 g-1 kg (1¾ –2¼ lb); 3 seedless oranges; 1 royal or gilt-head sea-bream of 800 g-1 kg (1¾ –2¼ lb)

Daurade royale rôtie au laurier avec sa fondue d’orange et de citron à l’huile d’olive

Preparation info

For
two
people

Difficulty
Easy
Ready in
50 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 royal or gilt-head sea-bream of 800 g-1 kg (1¾ –2¼

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 250°C/500°F/Mark 10. If possible, have the bream gutted and scaled by your fishmonger. Cut 3 bayleaves into eight little triangles (twenty-four in all). Salt and pepper the fish lavishly, inside and out. Then, without piercing the fles