Roasted sea bream with orange and lemon

This is a great recipe to make in winter when organic local lemons from Eze and organic oranges are available in our supermarket in Nice. Fresh whole sea bream, daurade, is used in the recipe but it works well with any fresh whole white fish.

2 servings

2 serving size daurade, sea bream
1 organic lemon
1 organic orange
2 tbsp. olive oil
2 tbsp. minced parsley
A pinch of salt, optional

Ask your fish monger to clean and descale the fish.

Preheat the oven to 200°C, roast.

Wash the orange and lemon and cut them into thin slices. Place 1 tbsp. minced parsley and a pinch of salt, if you wish, in the cavity of each sea bream. Then fill the cavities with some lemon and orange slices. Place the sea bream in an oven- proof dish and divide the rest of the lemon and orange slices on top of the fish. Sprinkle 2 tbsp. olive oil over the fish.

Roast in 200°C for about 30 minutes depending on the size of the sea bream. Test that the fish is done by making a deep cut with a sharp knife or by looking inside the fish. The fish is cooked when it is opaque.

Serve with steamed new potatoes and some wilted spinach or chard.