A delicate meal that is a perfect
fit with fennel and bream. This Mediterranean fish whose meat is very subtle
with an exquisite taste.
Ingredients (for
4 people)
1 large bream (700 g)
, cleaned out and scaled by your fish merchant
3 tomatoes
3 fennel
1 lemon
4 cloves of garlic
(unpeeled)
1 glass dry white wine
olive oil
coarse salt, pepper
Procedure
Remove the outer leaves of fennel bulb. Wash
them and slice them thinly. Saute them in a pan on some olive oil and
garlic, chopped onions and diced tomatoes. Cook over a gentle heat for
half an hour.
During this time, wash the bream. Preheat the
oven to 240°C. Slice the lemon.
Oil a large oven pan. Sprinkle it with coarse
salt and pepper. Put the bream on it and lemon slice on top of the
fish. Sprinkle with white wine.
Spread the vegetables mixture around the
bream. Put in the oven for 30 minutes..
