La Daurade du Pêcheur from A Table in Provence by Leslie Forbes
The olive oil in this dish is used to add its own unctuous peppery taste and to keep the sometimes dry flesh of the bream moist.
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Ingredients
- coarse sea salt & freshly ground black pepper
- 4 spring onions/scallions, split in half lengthwise
- generous pinch of saffron threads or powder
- 1 large wine glass dry white wine
- 1½ lb/700 g bream
- 2 small heads fennel (with leafy tops), finely shredded
- 2 oz/50 g good mushrooms, sliced finely
- 5 tbsp/75 ml olive oil
- 1 tomato, peeled, de seeded & sliced
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