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Sea Bream with Fennel and Olives
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 45 mins
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Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Trim the fennel, rinse and cut into 1 cm (approximately 1/3 inch) thick slices. Set the fronds aside. Blanch the fennel slices in boiling salted water for 3-4 minutes then drain. Grease a baking dish with olive oil and arrange the fennel slices in layers, coating each layer with olive oil and lemon juice. Season with salt and pepper and sprinkle with olives.
3.
Rinse the fish, pat dry, season with salt and pepper and sprinkle the inside with lemon juice.
4.
Arrange the fish over the fennel and drizzle with a little olive oil. Roast for about 25 minutes. Chop the fennel fronds finely and sprinkle over the fish. Serve immediately.
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