Orange and fennel baked sea bream
Recipe Type: Main
Author:
Serves: 2
This baked whole sea bream makes a delicious supper for two and is really quick and easy to prepare. To add extra flavour, place a couple of thin slices of orange and some fennel fronds inside the fish cavity. Serve straight from the dish with crusty bread and a lightly dressed green salad.
Fennel goes very well with fish but if you’re not keen on its aniseed flavour replace it with some sliced courgettes or par-boiled sliced new potatoes.
Ingredients
- 1 small orange, thinly sliced
- 2 large tomatoes, sliced
- 1 red onion, peeled and sliced
- 1 fennel bulb, trimmed and chopped (fronds reserved for garnish)
- 1 large sea bream (about 750g weight) gutted
- 300ml white wine
- 2tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly oil a shallow ovenproof dish and arrange the orange, tomato and onion slices in the dish with the chopped fennel.
- Place the sea bream on top and pour over the white wine and olive oil. Season with salt and freshly ground black pepper.
- Cover the dish with foil and bake for 25 mins. Remove the foil, baste the fish with some of the juices in the dish and return to the oven, uncovered, for a further 10-15 mins until the fish is cooked through and flakes easily. Serve garnished with the reserved fennel sprigs
