Daurade Royale à la Provençale (Michael, Ramatuelle)

Greetings from South of France where I spend the summer far from the city stress. I came across these great gilthead sea breams on a local market, and googled several recipes to create my ‘best of’. I added some personal touches and wanted to share the delicious result with you.


  • 2 gilthead sea breams (400-500g each)
  • 1 fresh chopped fennel 
  • 1 freshly chopped onion
  • 1 sliced tomato
  • 1 sliced lemon 
  • Freshly chopped parsley 
  • Fresh sage leaves
  • 5-6 chopped garlic cloves 
  • Olive oil
  • Salt
  • Pepper
  • Half a glass of dry white wine


  1. Let the fishmonger scale and empty the 2 fish.
  2. Pre-heat oven to 220 degrees Celsius.
  3. Add fennel and onion on the bottom of an oven dish.
  4. Place both fishes on vegetables. Put garlic and sage inside fishes. Position lemon and tomato slices on fishes.
  5. Sprinkle parsley over everything.
  6. Season with olive oil, white whine salt and pepper.
  7. Put in pre-heated oven for 20min, not more, not less.
  8. Depending on your diet, Fish is delicious as it is or with fresh baguette to enjoy the delicious sauce. 

Bon Appetit!

Posted by: Michael / Creative Director / Ramatuelle, France.

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