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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
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