My favourite store: Metro Lakeshore & Geneva

You do not have any items in your cart.
Add items and they will appear here.

Estimated Total*

$0.00

You must have min. $50 to checkout

                Metro Lakeshore & Geneva

                101 Lakeshore Rd.

                St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

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

Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes 2013-08-06 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 Académie Culinaire

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

Rate this recipe

0 Vote

servings

0:15

Preparation

0:25

COOKING

0:40

TOTAL TIME

Imprimer ma sélection

Ingredients

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

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.

Important

Roasted Sea Bream with Fennel, Tapenade and Garlic Scapes

Ingredients

Preparation

Legal Notice

Error