La Daurade du Pêcheur

Name: La Daurade du Pêcheur (Fisherman’s Baked Bream)
Yield: 4
Cuisine: France
Ingredients: coarse sea salt & freshly ground black pepper; 1 large wine glass dry white wine; generous pinch of saffron threads or powder; 1 tomato, peeled, de seeded & sliced; 2 oz/50 g good mushrooms, sliced finely; 4 spring onions/scallions, split in half lengthwise; 2 small heads fennel (with leafy tops), finely shredded; 1½ lb/700 g bream; 5 tbsp/75 ml olive oil

Fisherman’s Baked Bream

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

The olive oil in this dish is used to add its own unctuous peppery taste and to keep the sometimes dry flesh of the bream moist.

Ingredients

4 spring onions/scallions, split in half lengthwise
2 small heads fennel (with leafy tops), finely shredded
2 <

Europe
France
opio
Fish course
Pescatarian
Provence
Gluten-free
Mediterranean

Method

Preheat oven to 350°F/180°C/gas 4. In a large frying pan gently cook the onion, fennel and mushrooms in 2 tbsp oil until softened. Add the tomatoes and saffron, cook for 5 minutes and add t