Baked Daurade
In Nice, you can often
buy fresh small cleaned and scaled daurade, sea bream, in supermarkets. The
following recipe is an easy and carefree way to cook daurade. Daurade is a
tasty white fish, and like all seafood it is good for your heart. It has very little fat so you can well use
some heart-healthy fat, like olive oil, in the sauce. Olive oil, garlic and Piment
d’Espelette give this recipe a nice twist from the French Basque Country.
2 servings
- 2 cleaned and scaled daurade, about 300 g each
- 3 tbsp olive oil
- 2 large cloves garlic
- 1 tsp Piment d’Espelette (mild chilli powder)
- Lemon slices to serve
Preheat the oven to 200 ⁰ C.
Make cuts all the way
along the daurades and place them in a large oiled baking tin. Sprinkle with 1
tbsp olive oil and bake in the oven for about 20- 25 minutes.
Meanwhile peel and
slice the garlic cloves. Gently heat 2 tbsp olive oil, the garlic slices and
the Piment d’Espelette in a small sauce casserole until the garlic is golden
brown. Set aside when ready and take the
daurades from the oven. Pour the olive
oil sauce over the fish, and serve with lemon slices.
I like to serve
daurade with steamed new potatoes and wilted spinach or green lentils and
roasted cherry tomatoes, as in the picture. Green lentils need about 30 minutes
cooking. I prefer the small Puy lentils for the taste and texture. Cherry
tomatoes are roasted in about 10 minutes. Pour 1 tbsp olive oil in a small
baking dish, add the cherry tomatoes and swirl the dish so that the tomatoes
are coated with the olive oil. Place in the oven together with the fish when 10
minutes of the cooking time remains.
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