Dorade Grillée à la Provençale

Along the sun-drenched coastline of Provence, whole sea bream is a summer staple — scored, stuffed with herbs from the garrigue, and grilled over vine cuttings or charcoal until the skin chars and blisters.

Serves: 4

Ingredients

• 2 whole sea bream (dorade), about 600g (1.3 lb) each, gutted and scaled
• 4 tbsp (60ml) extra-virgin olive oil
• 1 lemon, sliced into rounds
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced
• 1 tsp (5g) fleur de sel
• 1/2 tsp (2g) freshly ground black pepper
• 1 small fennel bulb, fronds reserved, bulb sliced thin
• 2 tbsp (30ml) dry white wine (e.g., Provence rosé)
• Handful of fresh flat-leaf parsley, roughly torn

Instructions

1. Score each fish three times diagonally on each side, cutting down to the bone. Pat dry with paper towels.
2. Rub the fish inside and out with 3 tbsp olive oil, fleur de sel, and black pepper. Stuff the cavities with lemon slices, thyme, rosemary, and garlic.
3. Prepare a charcoal grill for direct high heat (about 220°C / 425°F). Oil the grates well.
4. Lay fennel slices flat and place the fish on top, directly over the coals. Grill undisturbed for 6-7 minutes until the skin releases cleanly from the grate.
5. Carefully flip with two spatulas and grill the second side 5-6 minutes until a skewer inserted into the thickest part meets no resistance.
6. Transfer to a platter, drizzle with remaining olive oil and white wine, and scatter fennel fronds and parsley over the top.
7. Rest 3 minutes before serving with crusty bread and a chilled Provence rosé.

Cook's Notes: Scoring the fish deeply ensures even cooking and allows the aromatics to perfume the flesh. If the skin sticks, wait — a properly seared fish will release on its own.