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Pan-roasted sea bream on vegetables
(1 vote)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 5 carrots
- 1 Fennel bulb
- 1 splash dry white wine
- 200 milliliters fish stock
- salt
- freshly ground peppers
- 4 Sea bream (each about 400 grams; ready to cook)
- 1 handful Basil
- 1 handful thyme
- Olives (for drizzling)
Preparation steps
1.
Peel potatoes, carrots and fennel and trim all vegetables. Cut into small cubes. Fry 2 tablespoons hot oil and deglaze with the white wine and the stock. Season with salt and pepper, cover and simmer for about 15 minutes.
2.
Meanwhile, rinse the fish and pat dry. Score each side 2-3 times. Pluck herbs and chop coarsely. Season sea bream inside and out with salt and pepper and fill with herbs. Fry in a grill pan in the remaining hot oil for 6-8 minutes on each side. Remove the lid from the pan with vegetables, let the liquid boil down a little and serve the fish on the vegetables.
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