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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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 420 kcal

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
Keyword Fennel and orange vegetables, Fish recipes, Mediterranean cuisine, Mediterranean food, Sea bream, Vermentino, Wine pairing
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