Fish of the Month
Fish of the Month: Dentex
Alongside sea bream and sea bass, dentex is one of the great treasures of the Mediterranean. Its firm, succulent and delicately flavoured flesh makes it an exceptional fish.
I enjoy bringing back the Provençal tradition of the classic Sunday stuffed whole fish, simply prepared with vegetables, fresh breadcrumbs and tarragon, then oven-roasted with its head filled with thyme.
The secret lies in time: allowing the fish to rest for at least one hour out of the oven, revealing the full depth of its flavour and generosity.
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