Bream with Fennel (Daurade Au Fenouil)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large or 4 small gilt-head or sea bream salt and freshly ground black pepper 4-5 tablespoons olive oil
6 sprigs fresh fennel 4-6 sprigs fresh thyme 1 medium onion, thinly sliced
2 cloves garlic, finely sliced 2 teaspoons fennel seeds 2 lemons
225 ml/8fl oz dry white wine



1 Preheat the oven to 200 C/400F/gas mark 6. Scale and clean the fish if necessary, leaving the head attached. Clean the cavity by rubbing with salt, rinse and wipe dry with kitchen paper. Cut 3-4 shallow diagonal slashes into the fish on each side and season inside and out with salt and pepper. Brush the cavity with a little oil and insert the fennel sprigs together with the thyme sprigs, reserving two.
2 Lightly oil a shallow oven-proof dish large enough to hold the fish in a single layer. Spread the onion slices over the base and sprinkle with the garlic, fennel seeds and the reserved thyme sprigs. Place the prepared fish on top, brush with a little more oil, turn over and brush the other sides with oil.
3 Thinly slice the lemons, discarding the ends and removing any seeds. Overlap the lemon slices on top of the fish, pour the wine into the dish and drizzle the remaining oil over the top. Bake for about 25 minutes for small fish or 35 minutes if they are large, until the flesh flakes when tested with a knife point. Baste towards the end of the cooking time with the pan juices. Remove the fish to a warm platter and strain the pan juices over.

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