Daurade Royale cuite en papillote aux agrumes et échalotes, sur un lit de fenouil
Facebook Twitter

recette

Gilthead sea bream with citrus fruit and shallots, on a bed of fennel

  • Preparation 25 min
  • Cooking time 25/30 min
  • For 4 servings

Ingredients

    • 1 gilthead sea bream, 1,2 kg/2 ½ lbs or 2 smaller ones (scaled and gutted by your fishmonger) 
    • 1 untreated orange 
    • 2 untreated lemons 
    • 4 large shallots 
    • 2 fennel 
    • 15 cl olive oil 
    • 2 sprigs dill 
    • Salt and pepper 
    • 20 g / ¾ oz / 1.5 tbsp. flaked almonds 

1. Preheat the oven to 210°C/410°F. 

2. Rinse the sea bream and dry it carefully. 

3. Finely chop the fennel, pour over the juice of one lemon and 5cl olive oil, and season well with salt and pepper. Mix together and leave to marinate for 15 minutes. 

4. Chop the shallots and finely grate the orange zest. 

5. Toast the almonds in a pan without any fat. 

6. Cut the second lemon into thick slices. 

7. Place the fish in the middle of the dish with the marinated fennel and its juice around it. 

8. Cut into the skin diagonally, making incisions with a sharp knife. Season well. 

9. Place the lemon slices across the surface and pour over the orange juice and remaining olive oil. 

10. Sprinkle the chopped shallots, orange zest and toasted almonds over the top. 

11. Place the dill around the fish and cover with the lid. 

12. Cook for 25 to 30 minutes at 210°C/410°F.