THE ZESTY FENNEL-FIN

(Our Play on Roasted Sea Bream with Fennel)

THE ZESTY FENNEL-FIN

Ingredients: 1 Whole Sea Bream (cleaned and scored), 1 Fennel bulb (sliced), 1 Lemon (sliced), 2 cloves Garlic, 1 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 50ml Olive oil, 50ml Dry White Wine...

Ingredients

  • 1 Whole Sea Bream (cleaned and scored)
  • 1 Fennel bulb (sliced)
  • 1 Lemon (sliced)
  • 2 cloves Garlic
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Olive oil
  • 50ml Dry White Wine

Cooking Method

  1. The Coat Rub the fish with oil and spices; add a tiny 10ml splash of water to the scores to help the aromatics penetrate.
  2. The Build Place fish on a bed of fennel and lemon; pour wine into the tray.
  3. The Scorch Roast at 200°C for 15 minutes until the skin is charred and eyes are white.
  4. The Final Flourish Top with fresh raw parsley matchsticks and a drizzle of raw extra virgin olive oil.

Cuisine: French

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