Dorade (sometimes spelt Daurade) or Sea Bream is my favourite white fish. Bream comes in many varieties, both fresh and salt water and can be found all over the world.
The prime species in France is the Dorade royale, Gilt-headed Sea Bream, but it is a Mediterranean fish with stocks diminishing at an alarming rate, or farmed with varying levels of ecological care around the Greek islands. It is usually very expensive, with a moderately sized fish weighing between 500 g and a kilo costing 20 - 35 euros. Even if I felt comfortable about eating a fish that doesn't make it on to the Marine Conservation Society's sustainable list, it's way too expensive for us.
I asked the fishmonger to gut it (vider - literally 'to empty') and cooked it en papillote (in the oven, sealed in a foil parcel) flavoured with homemade North African style salted lemon (citron confit) and bay leaves (feuilles de laurier). I served it with potato salad and a still white 2010 Turonien Vouvray from Chateau Gaudrelle. I thought it was rather good, but Simon didn't like it, which was a shame. He found the bay too medicinal and can't be bothered with unfilleted fish.