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Le Chaudron recipe
Daurade rôtie aux olives
Roast sea bream with olives and cherry tomatoes
⏱ 35 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2large gilthead sea bream800 g (28 oz) each
300 g (11 oz)Nyons black olives
4cherry tomatoes, halved
4 clovesgarlic, crushed
1lemon, sliced
4 tbspextra-virgin olive oil
1bunch of fresh thyme
1bunch of fresh rosemary
- 2 large gilthead sea bream 800 g (28 oz) each
- 300 g (11 oz) Nyons black olives
- 4 cherry tomatoes, halved
- 4 cloves garlic, crushed
- 1 lemon, sliced
- 4 tbsp extra-virgin olive oil
- 1 bunch of fresh thyme
- 1 bunch of fresh rosemary
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gut and scale the fish, keeping the skin intact, then make 3 diagonal cuts on each side.
- Season the fish generously inside and out and tuck in thyme, rosemary and lemon slices.
- Brush with olive oil and press crushed garlic into the cuts.
- Lay the fish in the large baking dish and surround with the olives and halved cherry tomatoes.
- Drizzle with more olive oil and sprinkle with fresh thyme leaves.
- Bake for 25 minutes at 200 °C (400 °F) fan until the eyes turn white and the flesh is opaque.
- Lift off the fillets carefully at serving time and arrange them on a platter with the roasted olives and tomatoes.
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