The perfect Mediterranean combination
A classic Mediterranean dish with crispy fried sea bream, tender fennel and fresh oranges – a harmonious balance of sweetness, acidity and spicy herbs.
Ideal wine accompaniment: Vermentino di Gallura DOCG (Sardinia, Italy)
The Vermentino di Gallura convinces with its mineral saltiness and lively citrus flavours, which perfectly underline the fennel and orange vegetables. Its moderate acidity cuts through the fat content of the sea bream, while floral accents (white peach, almond blossom) emphasise the herbal aromas of the dish. The slight bitter note in the finish harmonises with the fennel bitterness and rounds off the pairing.
5 more wine recommendations:
Pouilly-Fumé AOC (Loire, France) With its grassy freshness and gooseberry flavour, this smoky, mineral Sauvignon Blanc goes well with fennel. The typical “fumé” smokiness complements the roasted flavours of the gilthead.
Assyrtiko PDO Santorini (Greece) Volcanic minerality and salty explosiveness reflect the character of the fish. The crisp acidity balances the orange acidity, while honeydew melon notes pick up on the sweetness of the vegetables.
Fiano di Avellino DOCG (Campania, Italy) Complex with flavours of roasted hazelnuts, honey and dried herbs – ideal for seasoning the dish. The creamy texture binds to the fish fat.
Albariño Rías Baixas DO (Galicia, Spain) Peach and passion fruit flavours and a salty undertone make this wine the ideal partner for seafood dishes. The crisp acidity cuts through the roasted flavours of the sea bream, while the floral nuances elegantly accompany the fennel and orange vegetables.
Grüner Veltliner DAC (Lower Austria, Austria) Peppery spiciness and citrus-fresh acidity contrast with the sweetness of the oranges. The typical apple-pear note harmonises with the fennel, while the light bitter nut in the finish rounds off the dish.
The recipe:
Fried sea bream with fennel and orange vegetables
Cooking utensils
- 1 Large frying pan (cast iron or coated)
- 1 Sharp knife
- 1 Cutting board
- 1 Citrus juicer (optional)
Ingredients
For the sea bream:
- 2 Whole sea bream approx. 400 g each, gutted and scaled
- 2 Tbsp olive oil
- Salt Pepper
- 1 teaspoon thyme fresh or dried
- 50 ml dry white wine
For the fennel and orange vegetables:
- 1 Fennel bulb cut into thin slices
- 1 Orange filleted, juice squeezed out
- 1 Shallot finely diced
- 1 Tbsp butter
- 1 tsp honey
- 1 teaspoon fennel seeds
Preparation
Prepare the sea bream:
- Rub the fish inside and out with salt, pepper and thyme.
- Heat the oil in a frying pan and fry the giltheads for 4-5 minutes on each side until golden brown.
- Deglaze with white wine and simmer for a further 2 minutes.
Fennel and orange vegetables:
- Melt the butter in a separate pan, sauté the shallot and fennel seeds until translucent.
- Add the fennel slices and sauté for 5 minutes. Deglaze with orange juice and honey.
- Fold in the orange fillets and season with salt.
Recommended side dishes:
- Crispy ciabatta with olive oil
- Leaf salad with pomegranate seeds
- Saffron risotto
