Roasted red seabream on a bed of vegetables from Provence
- Locally fished red seabream (600 / 800g.)
Seasoning elements of the fish:
- Bouquet of basil, parsley and fresh thyme
- Olive oil
- Finely chopped dried rosemary
- Chopped dried orange zest
- salt & pepper
Elements of the juice:
- Tomato wedges (500g.)
- Garlic (5 cloves)
- Fennel (50g)
- Tarragon (few branches)
- Olive oil
- Black olives
- Dried tomatoes
Elements of the filling:
- Potatoes (6 halves)
- Mini fennel (4)
- Artichokes poivrades (4 halves)
- Marrow Flowers (4)
- Cherry tomatoes (8)
- Mini peppers (4 halves)
- Nasturtium flowers
- Basil basics
Make tomato juice: Heat all the elements of the juice with the olive oil, add the tomatoes, cover tightly and bake at 170 °. At the end of cooking, sift the juice, add finishing elements and season.
Prepare the red seabream: Dress the red seabream, empty it by the belly by making a small incision. Season it inside and outside.
Cooking vegetables of the filling: Simultaneously roast the marrows, artichokes, fennel and cherry tomatoes with olive oil separately (180 °). The potatoes will be roasted the same with the cloves of garlic.
Cooking the pageot: Cook the fish in a plate with olive oil in a moist oven (180 °).
How to serve
In a dish, place the fish, harmoniously arrange the various vegetables around the fish. Sprinkle with tomato juice and a large drizzle of olive oil. The fish should be cut into the dressing dish so that the fish juices mix with the tomato juice.