Daurade à la Bordelaise

Daurade à la Bordelaise – Sea bream baked with a crust of breadcrumbs, garlic, and parsley.

Equipment Needed

• Large skillet or frying pan
• Ovenproof dish
• Small saucepan
• Mixing spoon or spatula

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

• 2 whole sea bream (about 300-400g each), cleaned and scaled
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Bordelaise Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup fish or chicken stock
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Preparation

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Prepare the Sea Bream:
   • Rinse the sea bream under cold water and pat dry with paper towels.
   • Season both sides of the fish generously with salt and pepper.
3. Cook the Sea Bream:
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
   • Place the sea bream in the skillet and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
4. Make the Bordelaise Sauce:
   • In the same skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
   • Stir in the fish or chicken stock, chopped parsley, and thyme. Season with salt and pepper to taste.
   • Sprinkle the breadcrumbs evenly over the sauce and stir well to combine. Cook for another 2 minutes until the sauce thickens slightly.
5. Bake the Sea Bream:
   • Place the sea bream in an ovenproof dish.
   • Pour the prepared Bordelaise sauce over the sea bream, covering it evenly.
6. Finish Cooking:
   • Bake in the preheated oven for 12-15 minutes, or until the sea bream is cooked through and flakes easily with a fork.
7. Serve:
   • Carefully transfer the sea bream with the Bordelaise sauce onto serving plates.
   • Garnish with additional fresh herbs if desired.
   • Serve hot, accompanied by steamed vegetables or a side salad.