A Provençal classic: whole saupe (Sarpa salpa) stuffed with a fragrant mixture of Herbes de Provence and baked until the flesh is tender and flavorful.
Ingredients
- 1200 g whole saupe (Sarpa salpa), gutted and scaled
- 1 piece yellow onion
- 3 cloves fresh garlic
- 10 sprigs fresh parsley (sprigs)
- 4 sprigs fresh thyme (sprigs)
- 2 sprigs fresh rosemary (sprigs)
- 2 leaves fresh bay leaves
- 50 g fine breadcrumbs
- 60 ml extra-virgin olive oil
- 1 piece lemon
- 100 ml dry white wine (e.g., Cassis or Provence)
- to taste fine salt
- to taste ground black pepper
Method
- Preheat the oven to 180 °C (convection). Remove the fish from the refrigerator 15 minutes beforehand so it can come to room temperature.
- Prepare the stuffing: peel and finely chop the onion and garlic cloves. Strip the leaves from the parsley, thyme, and rosemary; finely chop the leaves. Crumble the bay leaves. Mix everything in a bowl with the breadcrumbs, 2 tablespoons of olive oil, and a pinch of salt and pepper. The stuffing should be cohesive and slightly moist.
- Rinse the fish under cold water and dry it thoroughly with paper towels (inside and out). Season the inside of the cavity with salt and pepper.
- Generously stuff the fish without packing it too tightly. Close the opening by securing it with wooden toothpicks (or sewing it shut with kitchen twine) so the stuffing does not escape.
- Brush the entire fish with olive oil (about 2 tablespoons). Season the outside with salt and pepper.
- Place the fish in a lightly oiled ovenproof dish. Pour the white wine and juice from the half lemon around the fish (do not pour directly over the stuffing). Arrange the remaining lemon wedges in the dish.
- Bake for 25 to 30 minutes (for a 1,2 kg fish). The skin should be golden and crisp, and the flesh should flake easily with a fork near the backbone. To check, insert the tip of a knife into the back: the flesh should be opaque and pearly, with no translucency.
- Remove the dish from the oven and let it rest for 5 minutes. Remove the toothpicks. Carefully transfer the fish to a serving platter. Spoon the pan juices over it and drizzle with a little raw olive oil. Serve with the roasted lemon wedges and a few sprigs of fresh parsley.
Nutrition
Per serving
- Energy
- 505 kcal
- Protein
- 56.46 g
- Carbohydrate
- 14.3 g
- Fat
- 23.31 g
- Fibre
- 2.02 g
- Calcium
- 113.8 mg
- Iron
- 13.76 mg
- Magnesium
- 91.55 mg
