Sea Bream with Citrus Sauce

Ingredients

• 1400 g sea bream (ready to cook, 4 whole sea bass)
• Salt
• black pepper (freshly ground)
• 4 sprigs Rosemary
• 8 sprigs thyme
• 4 cloves garlic
• 3 oranges
• 1 Organic lemon
• 1 red chili pepper
• 4 tbsp olive oil
• 225 ml fish stock (glass bottle)
• 0.5 tsp anise seeds
• 150 g romaine lettuce (or endive salad)
• 2 tbsp black olives
• a pinch of sugar

Instructions

1. 1.

   Rinse the sea bream cold, pat dry and season inside and out with salt and pepper. Wash the herbs. Peel the garlic and slice finely; fill half of it with the herbs into the fish.

2. 2.

   Wash the oranges and lemon hot, peel the zest. Squeeze one orange and half a lemon. Thoroughly peel the remaining oranges with a sharp knife, removing the white pith. Cut fruit fillets from the segments and catch the juice that drips out. Press the leftover orange pulp for more juice. Wash the chili pepper, cut it lengthwise, deseed, remove the white membrane and dice finely.

3. 3.

   Heat 3 tbsp olive oil in a large pan. Cook the fish slowly over medium heat for about 3 minutes per side. Add wine, fish stock, orange and lemon juice with anise seeds. Cover the sea bream and let it simmer in the sauce for 5-6 minutes.

4. 4.

   Clean, wash, dry and cut the salad into strips. Briefly sauté the remaining garlic in the leftover oil. Add chili. Mix under the sauce, stir in olives, orange fillets and zest, and heat through. Season with salt, pepper and sugar, then serve with the sea bream.