Sar ou Dorade au Fenouil et au Vin Blanc

Bream Cooked with Fresh Fennel and White Wine

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Mme Totte Feissel demonstrated this dish for me in the kitchen of her house on a Marseille hill-top. She pointed out that she used an oven tray which held the juices and had a grill fitted over it which kept the fish just above them. In the absence of this piece of equipment it would be well to use a large shallow oven dish with a grid of some kind fitted into it.


Select and clean a large sar or red bream weighing about 1 kg ( lb) or several smaller ones. Make deep incisions in the back of the fish. Insert feathery sprigs of fresh fennel in the incisions, and put some sprigs of fresh thyme in the fish’s belly together with a knob of butter and salt and pepper.

Place the fish on its grid (see above), pour over it 225 ml (8 fl oz) of dry white wine and 1 tablespoonful of olive oil, which will then collect below. Add a few slices of tomato to the liquid, and place thin slices of lemon on top of the fish. Cook in a moderate oven (355°F, 180°C, gas 4) for 15 to 25 minutes (less for the sar than for the dorade), basting from time to time although this is not essential. Serve with the cooking juices strained off and used as a sauce.