Gastronomie : daurade à la provençale

MORE INFO https://www.france.tv/france-3/meteo-... We can take advantage of this mild autumn weather to treat ourselves to a dish that smells like vacation. Oven-baked sea bream with potatoes, onions, and tomatoes, Provençal style. Head to Saint-Tropez where Éric, one of the village's last fishermen, shares his recipe with us. Ingredients: 2 sea bream Potatoes 3 onions 3 tomatoes Garlic Herbs de Provence Olive oil 1/2 glass of water Salt and pepper Preparation: 1. Start by peeling the potatoes and then thinly slice them with a mandolin. 2. Peel and slice the onions. Add thin slices of tomatoes to the dish with a little garlic. 3. Add salt, pepper, herbes de Provence, olive oil, and half a glass of water. Mix everything together before baking the dish for 1.5 hours at 180 degrees. 4. Season the inside of the sea bream with a little salt, pepper, and herbes de Provence. 5. Place the sea bream on top of the vegetable dish, adding a little olive oil. Return to the oven for 30 minutes before serving. Chef: Éric Canova FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte