Daurade à la Niçoise

Daurade in the Style of Nice

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

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Buy a daurade weighing about 1 kg (2¼ lb). Gut, scale, rinse and pat dry. Season it, place a bouquet garni inside it, and put it in a gratin dish with 150 ml (5 fl oz) of olive oil. Put thick slices of lemon on top, and dispose slices of tomato around it.


Cook the daurade in a hot oven for 20 minutes or so, basting with the olive oil from time to time. When it is just about cooked through add to the dish 8 black olives, each with a canned a