Sar ou Dorade au Fenouil et au Vin Blanc from Mediterranean Seafood by Alan Davidson
Mme Totte Feissel demonstrated this dish for me in the kitchen of her house on a Marseille hill-top. She pointed out that she used an oven tray which held the juices and had a grill fitted over it ...
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Cooking tools:
- Baking sheet
- Roasting rack
- Baking dish
- Oven
Ingredients
- sar
- red bream
- fish
- feathery sprigs
- fresh fennel
- fresh thyme
- butter
- salt
- pepper
- dry white wine
- olive oil
- tomato
- lemon
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