French-style Stuffed Bream
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- 8 small gilt-head bream (each approx 90 g)
- 1 white onion
- 2 cloves garlic cloves
- 6 Dried Tomatoes (in oil)
- 1 Tbsp rapeseed oil
- ½ tsp fennel seeds
- 1 tsp runny honey
- 2 Tbsps white wine vinegar (to taste)
- ¼ cup vegetable stock
- salt
- peppers
- 2 Tomatoes
Preparation steps
1.
Rinse the gilthead bream fillets and pat dry. Peel the onions and cut into fine rings. Peel the garlic and roughly chop. Drain the tomatoes and cut into pieces.
2.
Heat the oil in a pan and fry the fennel seeds. Now add the onions and the garlic and sauté. Drizzle honey over the top and pour in the vinegar and the vegetable stock. Stir in the tomatoes and season with salt and pepper.
3.
Wash the tomatoes, remove the stalk and slice. Place on a baking tray lined with baking paper and warm in the oven at 50°C (fan).
4.
Place the bream fillets in the stock, cover with a lid and gently simmer for 4-7 minutes. Turn over once.
5.
Place two fish fillets on each plate with some tomatoes in the middle. Drizzle some of the stock over the top and serve.
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