La Daurade du Pêcheur

Fisherman’s Baked Bream

Preparation info
  • 4

    • Difficulty


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.


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


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