Sea bream with fennel, already cleaned sea bream facilitate the preparation of whole fish. Stuffed with fennel marinated in lemon, sea bream is baked on the baking tray.
Main course For 4 people
1 fennel of approx. 300 g
1.2 l of olive oil, eg. Monini Limone
4 sea bream of approx. 500 g, already cleaned
How to proceed Sea bream with fennel
approx. 15 minutes
approx. 30 minutes
Halve the fennel, remove the core and set aside the green tufts. Slice the fennel into thin strips with the vegetable slicer. Squeeze half of the lemons. Cut the remaining lemons into thin slices. Mix the fennel with lemon juice and half of the oil. Season with salt and pepper.
Preheat the oven to 200 ° C. Rinse the sea bream under cold water and dab them with kitchen paper. Season well with salt and pepper. Stuff the ventral cavities with the marinated fennel and lemon slices. Sprinkle the sea bream with the remaining oil and arrange them on a baking sheet lined with baking paper. Bake in the centre of the oven for approx. 30 minutes. Serve with the green tufts.