Baked Sea Bream with Potatoes and Tomatoes: dorade à la Provençale
Experience the essence of Mediterranean cuisine with this simple yet flavorful baked sea bream recipe : dorade royale au four à la provençale.
Perfect for any season, this dish combines tender fish with hearty vegetables, making it ideal for family dinners or entertaining guests.
Oven baked sea bream recipe : dorade royale fish
One of the most comforting meals from my childhood is this oven-baked sea bream fish with potatoes, a dish lovingly passed down from my mother.
Growing up by the Mediterranean coast, seafood—especially dorade royale fish—was on our table at least twice a week. And no one cooked it better than her.
This French recipe fish is incredibly simple and bursting with flavor.
The hardest part? Cleaning the fish—unless you’re lucky enough to buy it ready to go!
The seabream fish, with its firm, white flesh, is perfect for baking. Just season it with salt and black pepper, let it rest a little in the fridge, and the magic begins.
Sometimes I stuff the royal dorade fish with garlic cloves to infuse the meat with rich aromas as it bakes.
A drizzle of lemon juice, a few herbs, even a touch of ginger—this fish is so tasty it doesn’t need much to shine.
I love baking it over a bed of tomatoey potatoes for a complete, cozy meal.
Occasionally, I serve it with roasted fennel or oven-baked fries for the kids. However it’s done, this dish is always a hit.
Ingredients for the Perfect Oven-Baked Sea Bream (Dorade Royale Fish) Recipe
For 4 servings :
- 2 whole sea breams (approximately 400–500g each), cleaned and scaled.
- 3–4 medium potatoes, peeled and sliced into 0.5 cm rounds.
- 2 large ripe tomatoes, sliced into rounds.
- 1 medium onion, thinly sliced.
- 1 tablespoon tomato paste, diluted in water.
- 3 tablespoons extra virgin olive oil.
- 1 glass (approximately 200 ml) of water.
- Salt and freshly ground black pepper, to taste.
- Fresh herbs (such as thyme or bay leaves), optional.
- 1 lemon, sliced into rounds.
- A handful of green or black olives, for garnish.
How to Cook Sea Bream Fish in the Oven – Step-by-Step Recipe Instructions
Prepare the Sea Bream:
- Rinse the fish thoroughly under cold water.
- Season the inside and outside with salt and black pepper.
- Optionally, insert a few slices of garlic or a sprig of thyme inside the cavity for added flavor.
- Cover and refrigerate while preparing the vegetables.
Prepare the Vegetable Base:
- Preheat the oven to 200°C (392°F).
- In a large ovenproof dish, heat the olive oil over medium heat.
- Sauté the sliced onion until translucent.
- Add the sliced potatoes, season with salt and pepper, and stir to combine.
- Pour the diluted tomato paste over the potatoes, adding enough water to cover them halfway.
- Cover the dish with a lid or aluminum foil and bake for 30 minutes.
Assemble and Bake:
- Remove the dish from the oven.
- Place the seasoned sea bream on top of the partially cooked potatoes.
- Arrange the tomato and lemon slices over the fish.
- Scatter olives and fresh herbs over the top.
- Cover and return to the oven for an additional 10 minutes.
- Uncover and bake for another 10 minutes, or until the fish is cooked through and the top is slightly golden.
Serve:
- Remove from the oven and let rest for a few minutes.
- Serve hot, ensuring each plate has a portion of fish and the vegetable medley.
What is Sea Bream?
Sea bream refers to a group of fish in the Sparidae family. They live mostly in coastal waters and are often found in the Mediterranean Sea and eastern Atlantic Ocean. The fish has a slightly oval, silver-colored body with a small mouth and firm texture, making it ideal for grilling, baking, or pan-frying.
Common Names for Sea Bream :
- Dorade Royale or Daurade Royale (French)
- Royal Dorade Fish
- Gilthead Sea Bream
- Orata (Italian)
- Dorada (Spanish)
- Tsipoura (Greek)
- Tai (in some Asian markets, but this can also refer to red snapper)
- Sparus aurata (its scientific name)
Tips and Variations
- Marination: For enhanced flavor, marinate the sea bream with lemon juice, garlic, and herbs for 30 minutes before baking.
- Vegetable Additions: Incorporate other vegetables like bell peppers or zucchini for added variety.
- Serving Suggestions: Pair with a crisp green salad and a glass of chilled white wine for a complete meal.
Other recipes to try
- Baked Salmon with Clementine Glaze Recipe
- French boeuf bourguignon-beef bourguignon recipe
- Slow oven-braised lamb shanks
French oven Baked Sea Bream with Potatoes and Tomatoes
Ingredients
- 2 whole sea breams approximately 400–500g each, cleaned and scaled
- 3 – 4 medium potatoes
- 2 large ripe tomatoes
- 1 medium onion
- 1 tablespoon tomato paste
- 3 tablespoons extra virgin olive oil
- 1 glass approximately 200 ml of water
- Salt and freshly ground black pepper to taste
- Fresh herbs such as thyme or bay leaves
- 1 lemon
- A handful of green or black olives
Instructions
- Rinse the fish thoroughly under cold water.
- Season the inside and outside with salt and black pepper.
- Optionally, insert a few slices of garlic or a sprig of thyme inside the cavity for added flavor.
- Cover and refrigerate while preparing the vegetables.
- Preheat the oven to 200°C (392°F).
- In a large ovenproof dish, heat the olive oil over medium heat.
- Sauté the sliced onion until translucent.
- Add the sliced potatoes, season with salt and pepper, and stir to combine.
- Pour the diluted tomato paste over the potatoes, adding enough water to cover them halfway.
- Cover the dish with a lid or aluminum foil and bake for 30 minutes.
- Remove the dish from the oven.
- Place the seasoned sea bream on top of the partially cooked potatoes.
- Arrange the tomato and lemon slices over the fish.
- Scatter olives and fresh herbs over the top.
- Cover and return to the oven for an additional 10 minutes.
- Uncover and bake for another 10 minutes, or until the fish is cooked through and the top is slightly golden.
- Remove from the oven and let rest for a few minutes.
- Serve hot, ensuring each plate has a portion of fish and the vegetable medley.
