Recipe Photo Recipe Title
cooking process

cooking process
You can use sea bream, sea bass, flounder or any other light white fish in this dish from Provence. Just place it atop sauteed vegetables and sprinkle it with fresh herbs. The flavors are simple, but the dish is dynamic. Make a salad, open a bottle of white wine and you have the perfect meal for an impromptu dinner party.

cooking process
1 whole sea bream
2 onions
2 tomatoes
1 bunch fennel branches
Herbs de Provence (mixture of fresh thyme, bay leaves and rosemary, etc.)
Minced basil
20cc olive oil

advance preparation

・ Remove the gills, innards and scales from the fish.

Tips If the sea bream is very fresh do not remove the scales. The scales will prevent the sea aroma from the escaping when the fish is baked.
・ Cut the onions and tomatoes into thin slices.


Heat the onion and olive oil in a pan over low heat and saute gently for approximately 30 minutes until the onions turn dark brown. Preheat the oven to 240-degrees centigrade (465-degrees Fahrenheit).
Tips Bringing out the sweet flavor of the onions is very important so be sure to cook well.

Arrange the onion and tomato slice evenly on the bottom of an ovenproof pan.
Tips You may include other vegetables such as eggplant or zucchini. However, if doing so, bake these vegetables separately from the fish, then combine just before serving.

Sprinkle salt, pepper and minced basil inside the fish, then set the fennel branches inside. Sprinkle the outside of the fish with salt and pepper.

Set the fish on top of the onions and tomatoes. Sprinkle the mixed herbs, then lightly drizzle the olive oil over the fish.
Tips Herbs de Provence is a mixture of more than ten herbs. When roasted with fish or meat or stewed with vegetables, the herbs create a magical aroma.

Put in oven and cook for approximately 20 minutes, removing the pan every five minutes or so to baste the fish with the juice and olive oil that collects at the bottom of the pan. Doing so will ensure that the entire fish is evenly flavored.
Tips To enhance the atmosphere, serve the fish in the pan.

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