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Sea bream, grilled with fennel

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Ingredients for 2 servings:

  • 2 large fish(s), ready-to-cook sea bream (600g each)
  • lemon juice
  • Salt
  • Pepper, freshly ground black
  • 2 bulbs of fennel (500g)
  • 5 tbsp oil
  • 8 cl Pernod

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Rinse the fish, pat dry, drizzle with lemon juice inside and out, and season with salt and pepper. Trim and wash the fennel and cut into small, long pieces. Stuff the sea bream with the fennel, place on a baking sheet, and brush with oil. Place the sheet under the grill and grill for about 25-30 minutes, turning occasionally and brushing with oil. Arrange the sea bream on a platter, pour hot Pernod over it, and flambé.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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