Geraldene Holt

Daurade à la Duglère

Sea-Bream à la Duglère

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In England buy sea-bream; in France a finer variety of the same family called daurade will probably be available. The recipe also works well with sole, turbot, brill or John Dory.

Ingredients

  • 4 fillets of sea-bream
  • salt, milled pepper
  • juice of half a lemon
  • 55 g

Method

Rinse the fish in cold water and dry on kitchen paper. Place on a plate, season with salt and pepper and sprinkle with lemon juice.

Melt the butter in a wide pan and soften the shallot in it. Then add the tomatoes and parsley. Place the fish on top and pour in the wine. Cover with a buttered paper and cook on the hob or in a moderate oven (Mark 4, 180°C, 350°F) for 7–9 minutes until the