Name: Sea bream with garlic (Daurade à l’ail)
Yield: Serves 4–5
Cuisine: Tunisian
Ingredients: 6 large garlic cloves, peeled and roughly chopped; 1 large tomato, sliced; 2 large sea bream, scaled, gutted and cleaned; bunch of coriander, roughly chopped; salt and ground black pepper, to taste; 1 lemon, sliced; olive oil, to drizzle

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This dish originated with Dalila’s French employers and is a firm favourite during the hot days of spring and summer. Although it sounds as if you will be breathing garlic fire for days, this is not the case, as the garlic merely gives a mild flavour to the fish - no more. The dish looks good, is light on the stomach and quick to prepare.