Roast Gilt-Head Bream with Citrus Fruit Vinaigrette by Michel Roux Jr.

By Administrator

Michel Roux Jr. is a French-English two-star Michelin chef at the London restaurant Le Gavroche. This recipe comes from the book Cooking with the MasterChef by Michel Roux


Preheat the oven to 220C. Scale the fish and remove the eyes and gills. Slit the belly and remove the guts. Rinse well under cold running water and pat dry with kitchen paper.


Peel the fruit and segment, removing all the pith, holding the fruit over a bowl to collect the juices.


Slash the skin of the fish three times on each side, and season with salt and pepper. Cook in a non-stick ovenproof pan with a drop of olive oil over a high heat to crisp the skin, turning the fish after 3mins. When both sides are browned, place in the oven for about 5mins, depending on the size of the fish.


Take the fish out of the pan and place them on plates or a serving dish to keep warm. Put the shallots in the same pan with 1tbspoon of the olive oil and cook briskly for 1min. Add the fruit juices and reduce by a third; pour in any juices from the fish. Add the fruit segments and the remaining olive oil, then immediately take the pan off the heat and pour over the fish. Sprinkle with the basil leaves and serve; this should be warm, not hot.


Recipes from COOKING WITH THE MASTERCHEF by Michel Roux.


All titles are published by Weidenfeld & Nicolson. Photography © Cristian Barnett.



You can see Michel cooking live this Autumn at BBC Good Food Shows


    • 4 gilt-head bream (400-500g each)
    • 1 orange
    • 1 lemon
    • 1 pink grapefruit
    • 4 tbspoons extra virgin olive oil
    • 2 shallots, finely chopped
    • 2 sprigs basil, leaves only, shredded
    • Salt and pepper