Sea Bream with Fennel and Olives
Sea bream with fennel and olives is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 sea bream (approx 800-1000 g)
- 4 fennel bulbs
- olive oil
- 2 lemons (juice)
- 300 g black olives
- Salt
- freshly ground pepper
Instructions
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1.
Preheat the oven to 180°C.
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2.
Clean and wash the fennel bulbs, cut into about 1 cm thick slices. Set aside the fennel fronds. Blanch the fennel slices in boiling salted water for 3‑4 minutes, then drain. Grease a heat‑proof dish with olive oil. Layer the fennel slices, drizzling each layer with 1 Tbsp olive oil and 2 Tbsp lemon juice, seasoning with salt and pepper, and topping with black olives.
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3.
If necessary, remove scales from the fish, rinse inside and out, then pat dry. Season with salt and pepper; drizzle lemon juice over the cavity.
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4.
Place the fish on top of the fennel layers, drizzle with a little olive oil, and bake in the hot oven for about 25 minutes. Finely chop the fennel fronds and sprinkle them over the finished fish. Serve immediately.
