Black Seabream with Fennel and Tomatoes
- 2 Black seabreams (about 300 grams each)
- freshly ground peppers
- 1 small Fennel bulb
- 2 tomatoes
- 3 Tbsps Lime juice
- 3 Tbsps olive oil
- 3 Oranges (halved)
How healthy are the main ingredients?olive oilsaltFennel bulbtomatoOrange
Rinse fish with cold water and pat dry. Season fish inside and out with salt and pepper. Make 3 diagonal slits in fish and stuff each slit with a slice of orange.
Rinse, trim and cut fennel into 1 cm thick (approximately 1/2-inch thick) strips. Rinse, quarter and remove seeds from tomatoes. Cut tomatoes into strips.
Preheat oven to 200°C (approximately 400°F).
Heat 2 tablespoons olive oil in a large pan. Add fennel and sauté 3-4 minutes. Add tomatoes and simmer briefly. Transfer vegetables to a roasting pan and season with salt, pepper and lime juice.
Place seabream on vegetables and drizzle with 1 tablespoon olive oil. Bake 15-25 min.