Sea Bream on Fennel
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 4 Sea bream (about 350 grams or 12 ounces, ready to cook)
- 1 organic Lime
- 1 organic Orange
- 6 sprigs rosemary
- 1 bunch Dill
- 2 garlic cloves
- 4 shallots
- 2 large Fennel bulb
- 4 large Tomatoes
- 4 Tbsps vegetable oil
- 100 milliliters white wine
- 100 meters fish stock
Preparation steps
1.
Rinse the fish and pat dry. Score the skin gently on each side 2-3 times diagonally.
2.
Rinse the citrus fruit and cut into slices. Season the fish with salt and pepper and place 1 1/2 sprigs of rosemary, a sprig of dill and lemon and orange slices into the fish bellies. Secure with a wooden skewer. Rinse and trim the fennel and cut into slices. Rinse the tomatoes and cut into cubes.
3.
Peel the garlic cloves and cut into thin slices. Peel the shallots and cut into half rings. Cook the vegetables in 2 tablespoons oil in an oven safe pan. Brush the fish with oil and place on the vegetables. Pour in the fish stock and wine and bake in a preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve on plates and garnish with dill.
