Skip to content
METRO ONLINE GROCERY
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage
Go back to homepageGo back to homepage
Search products, recipes and articles
FRFAQ
Back to Recipes

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

My cart ( product)

Your cart is empty…

Shop Now Deals
Free shipping immediately activated upon purchase !
Subtotal:
Minimum amount not reached
Modify my cart
Important!

Are you sure you want to empty your cart?

Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Fast checkout

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Delivery

nullnull, null, null

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes https://www.metro.ca/userfiles/image/recipes/dorade-rotie-fenouil-tapenade-olive-fleur-ail-7123.jpg PT15M PT25M PT40M
Preheat oven to 400°F (200°C).Scale the fish, wash in cold water and pat dry. Pepper insides of fish and place fennel stalks inside. Set aside.In a bowl, combine scapes and tapenade. Set aside.In a big bowl, mix sliced fennel, olive oil, salt, pepper and half of the lemon juice, and spread on a baking sheet.Lay fish on fennel bed; spread tapenade over the fish.Roast 20 - 25 minutes. Fish is done if a knife inserted in the flesh comes out hot.Remove from oven. Gently lift fillets off the bones. Transfer fillets to plates and serve with roasted fennel and a sprinkling of parsley and remaining lemon juice.
4
0 0 0 0
2x1 lb (2x450 g) whole gilthead sea bream, guts removed (approx. 1 lb/450 g each) Salt and pepper a few stalks fennel 2 tsp. (10 mL) scapes 1/4 cup (60 mL) olive tapenade 2 bulbs fennel, sliced thin 1/4 cup (60 mL) olive oil 1 citron, en jus 4 tsp. (20 mL) parsley
Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes

Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2x1 lb
    (2x450 g)
    whole gilthead sea bream, guts removed (approx. 1 lb/450 g each)

  • Salt and pepper
    You might like:
    Flyer Deal  (1)
    BALEINE SEA SALT

    BALEINE SEA SALT

    $4.99 ea.

    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


  •
    a few stalks fennel
  • 2 tsp.
    (10 mL)
    scapes
  • 1/4 cup
    (60 mL)
    olive tapenade
  • 2
    bulbs fennel, sliced thin
  • 1/4 cup
    (60 mL)
    olive oil
    You might like:
    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES

  • 1
    citron, en jus
  • 4 tsp.
    (20 mL)
    parsley
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Scale the fish, wash in cold water and pat dry. Pepper insides of fish and place fennel stalks inside. Set aside.

In a bowl, combine scapes and tapenade. Set aside.

In a big bowl, mix sliced fennel, olive oil, salt, pepper and half of the lemon juice, and spread on a baking sheet.

Lay fish on fennel bed; spread tapenade over the fish.

Roast 20 - 25 minutes. Fish is done if a knife inserted in the flesh comes out hot.

Remove from oven. Gently lift fillets off the bones. Transfer fillets to plates and serve with roasted fennel and a sprinkling of parsley and remaining lemon juice.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
Related Recipes
Turkey Roast with Garlic and Savory

Recipe

Turkey Roast with Garlic and Savory

#{recipe.total.time}

75 MINS

Grilled Garlic Green Bean Salad

Recipe

Grilled Garlic Green Bean Salad

#{recipe.total.time}

35 MINS

Bream in coconut Milk

Recipe

Bream in coconut Milk

#{recipe.total.time}

45 MINS

See More Suggestions