The gilthead sea bream, one of the noblest fish from our seas, is distinguished by its steely gray body and distinctive snub nose topped with a golden hump. Firm-fleshed alternatives like sea bass or other sea bream varieties work beautifully too.
Gut and scale the fish. Two hours ahead, generously salt inside and out, then season with pepper. Line the bottom of a baking dish evenly with savory sprigs. Place the fish gently on top and drizzle with 8 tablespoons olive oil. Add 3-4 tablespoons water to the dish bottom, avoiding the fish. Refrigerate uncovered (not in the fridge).
Ahead of time, peel and finely grate the ginger. Zest half an orange. Using a sharp knife, supremely peel all three oranges (removing all pith) and carefully segment them over a bowl to capture the juice.
50 minutes before serving, preheat oven to 250°C (thermostat 8). 30 minutes before serving, roast the fish for 30 minutes, monitoring liquid levels—top up with water if needed to prevent drying out and smoking.
Just before serving, heat the collected orange juice with a pinch of salt in a small saucepan. Whisk in 150 g diced butter over low heat until fully emulsified. Stir in the zest and ginger off heat—do not reboil. Adjust seasoning, then pour emulsion over the orange segments in a sauceboat.
Transfer the cooked sea bream to a platter and serve tableside with the orange-ginger butter.
Adapted from Les Fêtes de mon Moulin by renowned chef Roger Vergé, whose expertise elevates Provençal cuisine.
