Brasse auf Fenchelgemüse

Ingredients

• 1400 g sea bass (4 whole sea bass) ready to cook
• 1 lime (unprocessed)
• 1 orange (unprocessed)
• 6 sprigs rosemary
• 1 bunch dill
• 2 cloves garlic
• 4 shallots
• 2 large fennel bulbs
• 4 large tomatoes
• 4 tbsp oil
• 100 ml white wine (pleasant)
• 100 ml fish stock

Instructions

1. 1.

   Rinse the fish cold and pat dry. Make 2-3 diagonal slits on each side of the skin, cutting as little into the flesh as possible.

2. 2.

   Wash the citrus fruits and slice them. Salt and pepper the fish, then place 1.5 sprigs rosemary, one sprig dill, and the lime and orange slices in the fish cavities. Secure with a wooden skewer. For the vegetables, clean the fennel and slice it. Wash the tomatoes and dice them.

3. 3.

   Peel the garlic cloves and thinly slice them. Peel the shallots and cut them into half-rings. Sauté the vegetables in 2 tbsp oil, brush the fish with oil, place on top, pour in fish stock and wine, then bake in the oven at 180°C for about 25 minutes. Serve garnished with dill.