How to cook Baked Whole Sea Bream with Fennel and Dates
- 2 whole sea bream, about 1 pound each, gutted and scaled
- 3 tomatoes
- 1 ounce black olives, stoned
- 3 tablespoons olive oil
- Small handful parsley, chopped
- Small handful coriander, chopped
- 1 large bulb fennel
- 3 star anise
- 1 teaspoon caraway seeds
- 5 dates, fresh or medjool
- Salt to taste
- Preheat the oven to 450°F.
- Skin, deseed and chop the tomatoes. Chop the olives and add them to the tomato with 1 tablespoon of olive oil and the herbs. Set aside.
- Chop the fennel. Heat 1 tablespoon of olive oil in a pan and add the fennel, star anise and caraway. Sauté the mix for about 10 minutes until tender, and then season.
- Meanwhile, stone the dates and cut into thin strips. Sprinkle salt inside the whole sea bream and fill the cavities with dates. Brush the fish with oil, and sprinkle with more salt. Place on a preheated baking tray and bake for 10-15 minutes.
- Discard the star anise. Arrange the fennel on each plate. Place the fish on top, scatter the tomato and olive mix over it, and then decorate with coriander or parsley. Serve.
This recipe for Baked Whole Sea Bream with Fennel and Dates serves/makes: 4
The Baked Whole Sea Bream with Fennel and Dates recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Baked