Dorade Royale aux Herbes: Sea Bream with Herbs and Pesto Rice
A Recipe from Provence, with a Pinch of Memory from Jerusalem
There are recipes I make because they work — simple, healthy, and delicious. This is one of them. It is also light and bright, and it evokes some very good memories.
I made it several times in Cannes, and it started almost by accident. I remember seeing Dorade Royale Cannoise (Royal Sea Bream from Cannes) in a fish shop and immediately thinking of herbs — because it felt so southern, so Provençal. First, because what is local always feels right, as if the place you are in is offering you its very best — how could you refuse that in favor of something imported? Second, it's the kind of place where thyme and rosemary don't feel like just ingredients, but part of the landscape. Here, those herbs grow in the mountains just behind the coast. So I brought them to the fish, and in the end, I had a whole sea bream baked with thyme, rosemary, parsley, and lemon.
White fish always remind me of a simple dinner I had many years ago in Jerusalem. I don't remember the place anymore — just a lively terrace, grilled fish, and lemon squeezed over the top. What stayed with me even more was the combination of fish with the side dish — rice with pesto. Since then, I've always thought: fish belongs with something green and bright beside it. So the fish changes, but the side stays. And I'm happy to share this version with you today.
Serves: 1
Total time: ~ 40 minutes
INGREDIENTS
For the Fish
1 whole sea bream, cleaned and gutted (as the fisherman in the market or fish store to help with this)
2-3 tbsp extra virgin olive oil
1 lemon (zest + a few slices)
2–3 sprigs fresh thyme
1 sprig fresh rosemary
2–3 sprigs fresh parsley
1–2 garlic cloves (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
For the Pesto Rice
70g (⅓ cup) long-grain or basmati rice
200ml (¾ cup + 1 tbsp) water
¼ tsp sea salt
2 tbsp pesto (good-quality store-bought or homemade)
METHOD
1. Preheat the oven to 180°C (350°F).
2. Pat the fish dry and stuff the cavity with thyme, rosemary, parsley, lemon slices, and garlic, if using.
4. Rub the outside with olive oil, season generously with salt and pepper, and finish with fresh lemon zest.
5. Bake for 20–25 minutes, depending on size.
6. While the fish is in the oven, cook the rice in slightly salted water according to packet instructions, usually 18–20 minutes on low heat, until all the water is absorbed. Remove from heat, let it rest for 2 minutes, then stir through the pesto while the rice is still warm.
7. Form the rice into a round shape using a small bowl and serve it alongside the fish.
That’s the dish you may need for the dinner during these hot summer days. Warm and light at the same time, nourishing and bright in the flavors. I’m sure you’ll enjoy it. Bon appétit!
