Daurade is sea bream. You could equally use sea bass for this recipe. Whatever you use, it must be very fresh.
4 tbsps olive oil
1 bream, halibut or bass, filleted
1 fennel bulb
4 tsp fennel seeds
2 bay leaves
dry white wine
salt and pepper
Slice the onions and fennel very thinly into rounds. Heat half the olive oil in a frying pan and cook the onions and fennel gently for about 5 minutes, until they soften slightly. Put half of them in a baking dish with the parsley and one of the bay leaves. Season with salt and pepper and lay the fish on top, sprinkling with salt, pepper and a little olive oil. Cover with the sliced tomatoes, remaining onions, fennel and bay leaf, the fennel seeds, and one of the lemons, sliced. Pour over a little white wine (4 or 5 tablespoons) and trickle on some more olive oil.
Cover with foil and bake in a medium oven for about 25 minutes, until the fish is cooked. Don’t overcook! Remove the foil, sprinkle with the lemon juice and remaining olive oil, and serve immediately.
This recipe is based on one from Mireille Johnston’s Complete French Cookery Course