|
Baked red bream and fennel with orange and Provencal herbs
Serves 4
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
1 tsp dried or 1 tbsp fresh herbs de provence1 orange3 anchovy fillets, chopped2 tbsp Pernod or Ricard3 fennel, bulbs, outer leaves removed1 tsp salt1 large onion, chopped2 fresh bay leaves, cut into thin strips or 2 dried bay leaves, crushed3 garlic cloves, thinly sliced25ml/1fl oz white wine vinegar50ml/2fl oz olive oil1 tsp sugar4 whole red bream about 2kg/4½lb in totalsalt and freshly ground black pepper
Method
1. Pare the zest from half the orange with a potato peeler and cut into short, thin strips, like pine needles. Squeeze the juice from the orange. Put all the ingredients (including the juice of the orange) except the fish, in a heavy-based pan and cook gently, covered, for about 15 minutes or until the fennel is soft.2. preheat the oven to 200C/400F/Gas 6.3. Remove any scales from the fish then wash and dry it thoroughly. Slash the fish three times diagonally on both sides cutting right down to the bone. Season generously with salt and pepper both inside and out.4. Place the fennel and onion mixture in the bottom of a shallow ovenproof dish, place the fish on top and spoon the rest of the fennel and onion over it. Cover with foil and bake for 20 minutes.5. Remove the foil covering the fish and bake for a further 5 minutes.
Previous: Baked Pineapple, Baked penne with chorizo and taleggio, Baked Pear Dessert, Baked peaches with crushed amaretti, Baked Pasta with Ricotta,
Next: Baked red mullet with saffron and mint, Baked refried kidney bean tortilla, Baked risotto with tuna, Baked Roquefort with figs and balsamic onions, Baked Salmon,
|