Sea Bream with Fennel and Ginger ScalesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:55.9 kcal
Proteins:6 g
Fats:0.7 g
Carbohydrate:5.5 g
Fibers:1.9 g
Sugar:0.2 g
Cholesterol:20.4 mg
Sodium:56.2 mg
Calcium:34.7 mg
Energy:500 kcal
Proteins:53.8 g
Fats:6.6 g
Carbohydrate:49.1 g
Fibers:17.3 g
Sugar:1.5 g
Cholesterol:182.5 mg
Sodium:503 mg
Calcium:310.1 mg
SIMILAR RECIPES
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Sea Bream with Saffron and Sherry Vinegar
Dorado (or other fish) cooked in a salt crust
Mahi Mahi (Dorado) Cayman Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
large sea bream
200
g
fresh ginger
4
fennel bulbs
1
clove of garlic
15
ml
olive oil
250
ml
dry white wine
salt and pepper
METHOD
- Scale and clean the sea bream; remove the gills; wash and dry it.
- Peel the ginger and slice it very thinly, using a food processor if possible, into translucent rounds. Remove the peel from the ginger slices.
- Clean the fennel and slice thinly.
Cooking
- Grease a baking dish with olive oil.
- Add the fennel and the whole clove of garlic. Season with salt and pepper and add the white wine.
- Cover with aluminum foil. Cook in a preheated 200° C (400° F) oven for 10 minutes.
- Meanwhile, prepare the fish: cover it with ginger slices to look like scales. Season with salt and pepper.
- Remove the baking dish from the oven, remove the foil and place the sea bream on top of the vegetables.
- Cook for 20 minutes longer.
- Remove the garlic. Serve in the baking dish.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
The gilthead sea bream is almost always a farmed fish, while the gray sea bream is fished in the wild.
This is a healthy recipe that promotes good digestion and appetite.
