Daurade au Vin Blanc

Name: Daurade au Vin Blanc
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Cuisine: France
Ingredients: 450 g baby new-season carrots, peeled; 6 X 160 g John Dory or sea bass fillets; freshly ground black pepper; sea salt; 6 sprigs of thyme; 300 g new-season green peas, shelled; 2 bay leaves; 4 tbsp olive oil; 600 g asparagus, trimmed; 300 ml white wine, plus a little extra if needed

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This dish relies principally on the freshness of its ingredients, and the white wine infuses the young vegetables with a heady yet delicate flavour.

Ingredients

6 X 160 g John Dory or sea bass fillets
450 g baby new-season carrots, peeled

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Heat the oven to 220°C/gas 7. Remove excess bones from the fish, then dry the fish with kitchen paper. Score the skin with a sharp knife to stop the fillets curling while cooking.

Place the carrots, wine and herbs in a large baking dish, cover with a lid or sheet of baking paper o