Roast daurade (gilt-head bream) with Parma ham and rosemary butter sauce

Try daurade as an alternative to cod - it’s delicious on the barbecue in this simple recipe served with a rich rosemary sauce.

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For the daurade

  • olive oil, for greasing
  • 2 lemons, zest only
  • bunch fresh rosemary, leaves picked
  • 8 slices Parma ham
  • 4 daurade (gilt-head bream) fillets, scaled and pin-boned (ask your fishmonger to do this for you)

For the vegetables

For the rosemary butter sauce