Eat
Roasted Bream Fish with Fennel
Ingredients:
- 2 large bream or rock fish
- 1 large bulb fennel
- Kosher Salt
- Fresh Coarse Ground Black Pepper
- Olive oil
Technique:
Have your fish market clean a 2-3 # fish by scaling and removing insides of fish.
To prepare, cut diagonal lines across body of fish on both sides.
Rinse fennel and pat dry with a paper towel until dry. Remove outer portion of fennel bulb and cut away top portion and set aside. Cut fennel through the middle and then slice into 1 inch sections.
Lightly coat a metal baking dish with olive oil. Season fish with salt and pepper to taste.
Remove the sprigs from top of fennel bulb and layer inside the fish. Coat fish with a little olive oil and place onto baking dish. Layer additional sprigs of fennel on top of fish and coat with a little more olive oil.
Add bulb pieces on baking dish around fish and season with salt and pepper to taste. Drizzle with a little olive oil and toss to coat with the oil.
Bake in a very hot oven — 425 -450 degrees for about 12 minutes. Reduce heat to 375 degrees and continue baking for an additional 10-15 minutes. Fish should be crispy when done, but not overcooked.
To test for doneness, using a fork insert into thickest part of fish and if it flakes or separates, it is done.
Tip: Be sure to turn the fennel as it starts to brown around the edges. Serve fish and fennel with fingerling potatoes and sautéed green beans.
How good is that...
