7,7 / 10
- 2 tablespoons olive oil
- 2 sticks Celery (thickly sliced)
- 2 cloves garlic (crushed)
- 2 cups canned tomatoes
- ⅔ cup dry white wine
- 1 pinch sugar
- freshly ground Black pepper
- 4 whole Sea bream (cleaned and gutted)
- 1 tablespoon chopped oregano
- 20 black Olives
- 1 cup Feta (chopped)
- To garnish
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Mixing bowl, 1 Hand mixer, 1 Muffin tin mit 12 Mulden, 12 Baking cups, 1 Rubber spatula, 1 Wire rack, 1 Sieve, 1 Small pot, 1 Whisk, 1 Measuring cups, 1 Kitchen scale
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
Heat the oil in a frying pan and fry the celery for 3-4 minutes until starting to soften. Add the garlic and cook for 1-2 minutes until starting to soften.
Add the tomatoes, wine and sugar and bring to a boil. Season to taste with salt and pepper. Simmer for 15 minutes.
Put the fish in the baking dish and pour over the sauce. Scatter with oregano, olives and cheese. Cook for 20-25 minutes until the fish is cooked through.
Garnish with oregano.