89 Sea Bream cooked on a bed of vegetables

Name: Sea Bream cooked on a bed of vegetables (Daurade cuite sur litière)
Yield: For two people
Cuisine: French
Ingredients: 7 tablespoons fish fumet or 3½ tablespoons white wine, 3½ tablespoons water; 7 tablespoons fish fumet or 3½ tablespoons white wine, 3½ tablespoons water; ½ teaspoon freshly-chopped parsley; 1 teaspoon crème fraîche (optional); 1 bream, bass or John Dory weighing 500 g (just over 1 lb) scaled and cleaned; 1 bream, bass or John Dory weighing 500 g (just over 1 lb) scaled and cleaned; 70 g (2½-oz) coarsely-chopped tomato pulp; the white part of half a leek; the white part of half a leek; half an onion; quarter clove of garlic, chopped; 40 g (1½-oz) carrots; 30 g (1 oz) button mushrooms; 1 teaspoon shallot, chopped; 1 branch thyme; half a bayleaf; salt, pepper; salt, pepper; 1 teaspoon olive oil; 7 tablespoons fish fumet or 3½ tablespoons white wine, 3½ tablespoons water; 1 bream, bass or John Dory weighing 500 g (just over 1 lb) scaled and cleaned

Daurade cuite sur litière

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredient

1 bream, bass or John Dory weighing 500 g (just over 1 lb) s

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 230°C/450°F/Mark 8. Coat the bottom of the oval oven dish with a teaspoon of olive oil and sauté the carrots, onions, mushrooms and leeks, all cut into dice 5 mm (¼ in) across, together with the chopped shallot, garlic, thyme and bayleaf. Let