There are seasons for fishing, a cycle similar to that for the harvesting fruits and vegetables. Favoring local and seasonal fish caught in the wild, helps preserve biodiversity and allows you to enjoy the best quality.

Summer’s arrival unveils a new selection of delicacies from the coast: la dorade (sea-bream), les sardines, la sole, les anchois, le mulet, le rouget, le bar, le maquereau, le lieu jaune (pollock), le merlan (whiting), turbot et même le thon blanc are all ready to inspire and delight.

In the summer one of my favorite fish from the coast is dorade grise, a sought after salt-water fish, native to the Mediterranean, known for gracing the classic bouillabaisse de Marseille, yet even more delicious when grilled, baked, or braised due to its full rich flavour.

Its a great fish for skin-on cooking as there's a good layer of fat between the skin and flesh of the dorade, so the flesh stays moist and succulent when grilled or baked.

Clean a whole fish and stuff it with lemon, salt and pepper, and heat on the grill until the thick skin is crackling and crisp and the flesh inside has turned a creamy white.

Baking: wrap in foil with aromatics and bake on low for about 45 minutes (whole or cut into individual filets)

Alternatively it is a firm fish, so it holds up well to sauces and braises and it can be braised for a while without falling apart. Keep in mind the smaller dorade have a lot of bones, so if serving whole it's best to get a larger fish for a better meat-to-bone ratio.