Provencal Dorade Recipe

Name: Provencal Dorade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kilograms potatoes; 1 onion; 2 cloves garlic; olive oil; salt; 6 ounces water; 6 ounces dry white wine; 3 tomatoes sliced; ground black pepper; 2 Gilt-head breams, cleaned and scaled; 1 lemon sliced; herbs Provencal

Servings: persons

2 kilograms potatoes
1 onion
2 cloves garlic
olive oil
salt
6 ounces water
6 ounces dry white wine
3 tomatoes sliced
ground black pepper
2 Gilt-head breams, cleaned and scaled
1 lemon sliced
herbs Provencal

1
Preheat oven to 425 degrees Fahrenheit.
2
Peel the potatoes and slice them thinly.
3
Cut the garlic and onion in rings.
4
In an oiled baking dish, place the potatoes in layers alternating with onion and garlic. Salt and add the water and the wine. Place the sliced tomatoes on top. Bake for 15 minutes.
5
Meanwhile, lightly salt and pepper the inside of the breams.
6
Cut a few slices of lemon and re-cut each slice in half. Place the lemon slices inside the fish.
7
Put the breams on the tomatoes, add a drizzle of olive oil and sprinkle with Provencal herbs.
8
If the potatoes are a little dry, add a little water in the dish.
9
Put it in the oven for 20 minutes. The potatoes should be melting.

418

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 kilograms potatoes, 1 onion, 2 cloves garlic, olive oil, and more.

Yes, Provencal Dorade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Dorade

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