Grilled fish (sea bream with lemon, garlic, thyme and rosemary)
Photo credit: Céline de Cérou
Ingredients
For
2
personnes
- 1 sea bream
- 2 c. à soupe Languedoc olive oil PDO
- 1 lemon juice (or orange juice)
- 1 gousse garlic
- Thyme
- Rosemary
- Fruity mayonnaise (see the suggested recipe)
Tip
Choose an PDO olive oil from Languedoc (subtle flavour) for its dominant aromas of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…
Instructions
- Wash the sea bream, clean it and gut it (you can ask your fishmonger to do this for you).
- Mix the remaining ingredients together. Brush the mixture onto the fish, top with the garnish, and cook on the barbecue, under the grill or in the oven.
- Serve with the fruity mayonnaise and a salad of tomatoes, peppers and herbs.
Tip
Choose an PDO olive oil from Languedoc (subtle flavour) for its dominant aromas of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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