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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
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
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
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
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.
