Sea Bream Jasso de Calissanne Style

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Pour 4 personnes
Préparation: 15 min
Cuisson: 20 min



  • 4 sea bream
  • 4 tbs Jasso mustard with Provençal herbs
  • 2 tbs fleur de sel with 9 spices
  • 4 tbs virgin olive oil
  • Ample butter
  • 20 cl white wine (Château Calissanne)


  1. The bream must be gutted and scaled – ask your fishmonger to do it.
  2. Make a paste by blending the mustard and fleur de sel.
  3. Coat the bream with the paste on both sides and inside.
  4. Place the bream in a pre-buttered oven dish.
  5. Pour the oil and wine into the bottom of the dish.
  6. Bake for 10 mins, then turn over the bream using a spatula and baste with the cooking juices.
  7. Bake for a further 10 mins.

Virginie from La Jasso advises you to serve a white wine such as a Château Calissanne, for its freshness and aromas of citrus fruits and white flowers.