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Alan Davidson

Daurade aux Tomates (à la Dugléré)

Daurade with a Tomato Sauce

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in

#93Mediterranean Seafood
Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Dugléré was a Parisian maître d’hôtel, but this recipe is well known in Provence, where it is blessed with the happy name of Aurado i Poumo d’Amour.

Method

Buy a daurade of 1½ kg (3¼ lb), or two smaller ones. Gut, scale, rinse and pat dry the fish, and cut it into 6 thick slices. Take an oven

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