La Daurade du Pêcheur

Fisherman’s Baked Bream

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.


  • 4 spring onions/scallions, split in half lengthwise
  • 2 small heads fennel (with leafy tops), finely shredded
  • 2 oz/50 g good mushrooms, sliced finely
  • 5 tbsp/75 ml olive oil
  • 1 tomato, peeled, de seeded & sliced
  • generous pinch of saffron threads or powder
  • 1 large wine glass dry white wine
  • lb/700 g bream
  • coarse sea salt & freshly ground black pepper


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 the wine continue cooking for several minutes. Meanwhile slash the fish to the bone in 3 diagonal slices and rub with coarse sea salt and freshly ground pepper. Lay the vegetables in a greased oval baking dish with the fish on top, drizzle the cooking juices over the top and bake for about 20 minutes. Just before serving, spoon a little more olive oil over the fish and take to the table in its dish.