Lemon sea bream and its Provençal sauce

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Lemon sea bream and its Provençal sauce

Lemon sea bream and its Provençal sauce

Number of people

1 sea bream of 1.2 kg
For the marinade:

2 limes

1 bunch of basil

1/2 bunch of parsley

Olive oil
For the sauce:

2 canned sweet red peppers

3 cloves of garlic

1 tomato

Sweet paprika

Olive oil



Preparation: 30 min
Cooking time: 20 min
Step 1
Have your fishmonger prepare the sea bream: flake it and empty it.
Step 2
Preheat your oven to 210°C (thermostat 7).
Step 3
Oil an ovenproof clay dish and heat it.
Step 4
Cut the sea bream into thick slices and sear them in the oiled hot dish. Turn them over so that they are gripped on both sides.
Step 5
Then squeeze the lemon juice, then chop the parsley and fresh basil. Salt, pepper and then wet the fish with this lemon herb sauce.
Step 6
Bake the sea bream and let it cook for 20 minutes.
Step 7
Meanwhile, prepare the sauce: in a blender, chop the peppers, peeled and seeded tomato, garlic with a sprig of basil. Season with salt, pepper and sweet paprika, then moisten with olive oil and mix well. Beat the sauce until it has the consistency of mayonnaise and keep it chilled.
Step 8
Take the sea bream out of the oven, keep it in the refrigerator and then reconstitute it. Arrange it on a serving dish with the sauce in a sauce boat.
I add my grain of salt

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