Graig Farm - What We Offer > Cooking & Recipes > Sea Bass Recipes

Daurade Provençale

Serves: 4

Ingredients

• 3 lbs of sea bream (whole)
• 1 tomato
• 1 cup of dry white wine
• 2 shallots
• 1 lemon
• 1 stalk of fresh parsley
• 1 tablespoon butter
• salt and pepper to taste

Method

Have the fish gutted, de-scaled and cleaned when you buy it at your local grocer. Rinse the fish well and dry it with a dish cloth. Preheat oven at a high temperature (350 ° F). Slice the tomato and lemon into wedges; finely chop the shallot.

Distribute the tomato, lemon and shallot onto an oven pan and lay the fish in the mixture. Chop the fresh parsley and sprinkle it over the fish. Cut the butter into cubes and lay it evenly over the fish. Put in oven and let bake for 20 minutes. After the first 10 minutes, baste the fish with the white wine. Put the fish back in the oven for another 10 minutes. Serve and enjoy!

Daurade royale à la pomme de terre

Serves: 4

Ingredients

• 4 whole sea bream de-scaled and cleaned
• 400 grams of potatoes
• 1 tablespoon olive oil
• 1 tablespoon of butter
• parsley
• 1 teaspoon coriander
• salt and pepper to taste
• lemon juice
• two laurel leaves

Method

Boil the potatoes, with the skin on in a big pot of water. Add salt and laurel leaves. Once the potatoes are cooked, peel the skins off. Mash the potatoes with a fork- add the butter, olive oil, salt and pepper, chopped parsley and half of a laurel leaf finely sliced.

To prepare the sauce: mix together salt, pepper, lemon juice, olive oil and coriander.

Sauté the fish with olive oil in a large frying pan, making sure they stay firm. For each plate, place two fish on top of the potato mixture and pour a bit of olive oil over the top.