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
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- 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.
- 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.
- 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.
- Bake the Sea Bream:
- Place the sea bream in an ovenproof dish.
- Pour the prepared Bordelaise sauce over the sea bream, covering it evenly.
- 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.
- 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.
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