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Le Chaudron recipe
Dorade rôtie aux herbes
Herb-roasted sea bream
⏱ 40 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2whole sea bream, gutted
1lemon
4 sprigsthyme
3 stalksrosemary
3 clovesgarlic
2 tbspolive oil
1 pinchsalt
1grind of pepper
- 2 whole sea bream, gutted
- 1 lemon
- 4 sprigs thyme
- 3 stalks rosemary
- 3 cloves garlic
- 2 tbsp olive oil
- 1 pinch salt
- 1 grind of pepper
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
- Preheat the oven to 200 °C (400 °F). Rinse the fish well inside and out, then pat dry.
- Make two or three slashes on each side of the fish.
- Stuff each cavity with lemon slices, crushed garlic cloves and a few thyme sprigs.
- Put the fish in the dish, brush with olive oil, season with salt and pepper and scatter the rosemary around.
- Roast about 25 min, basting once halfway with the pan juices.
- Check doneness by lifting the flesh near the backbone, then serve the fish whole.
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