Fried sea bream with fennel and orange vegetables
Crispy sea bream is fried with slices of fennel and orange fillets, deglazed with white wine and seasoned with thyme. A simple but elegant dish with a Mediterranean character, perfect for festive occasions or quick weekdays.
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
Nutritional values per portion
Calories: 420kcalCarbohydrates: 22gProtein: 35gFat: 18g
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