Daurade à la Niçoise from Mediterranean Seafood by Alan Davidson
Buy a daurade weighing about 1 kg (2¼ lb). Gut, scale, rinse and pat dry. Season it, place a bouquet garni inside it, and put it in a gratin dish with 150 ml (5 fl oz) of olive oil. Put thick...
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Butcher's twine
- Measuring cup
- Spoon
- Can opener
Ingredients
- olive oil
- black olives
- anchovy-fillet
- dry white wine
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