2 - 4 servings
How to cook Bake Bream with Orange and Fennel
- 2 medium-sized whole sea bream or gilt-head bream, cleaned, but with heads and tails
- Fresh juice of 1/2 orange
- Finely grated zest of 1/2 orange
- 1/2 orange, cut into thin half rings
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 cup dry white wine
- 1 medium onion
- 1 medium fennel bulb
- 1/2 teaspoon fennel seeds (optional)
- 4 tablespoons olive oil
- Mix orange juice, white wine, orange zest, salt, pepper and 2 tablespoons of olive oil. Put the fish into zip lock plastic bag. Pour in the orange marinade and close the bag. Set aside to marinate fish for 1 hour, turning the bag once.
- Cut off the root end (see first graphic in this post) and discard. Then cut the round, white bulb away from the green stalks. Set the green stalks aside. Cut onion and fennel bulb into thin half-rings.
- Heat the remaining 2 tablespoons of olive oil in a Dutch oven. On medium heat, cook the onion and fennel with a pinch of salt, stirring frequently, for about 5 minutes or until soft. Add to the vegetables fennel seeds, stir and turn off the heat.
- Remove out sea bream from the marinade. Insert in the cavity of each fish a slice of orange and a pair of sprigs of green fennel. Put the fish in the Dutch oven over the vegetables.
- Arrange the remaining orange pieces on top and around the fish.Bake in a preheated 400°F (200°C) oven for about 25-30 minutes, until the flesh flakes when tested with a knife point.
- Serve the bake bream with your favorite side dish you and/or cooked onion and fennel.
- Garnish the fish with remaining sprigs of fennel and extra wedges of orange.
The Bake Bream
with Orange and Fennel recipe very easy to cook and very tasty too!
This recipe for Bake Bream with Orange and Fennel serves/makes: 2 - 4 servings
The Bake Bream with Orange and Fennel recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Baked