Recipes - Main courses - Fish

Baked sea bream with tomatoes and fennel flavoured with star anise (*)

Portions for 4 servings:

1 sea bream (1.5lbs)

2 red onions

2 tomatoes

1 tbsp olive oil

salt

1 fennel bulb

2 tomatoes

3 star anise

1 tbsp olive oil

1 tsp iodized salt

8oz of cooked white rice (3oz of dry rice)

Nutriments table

Ask your fishmonger to gut the sea bream.

For the vegetables:

Heat a ceramic frying pan with a tablespoon of olive oil (with a metallic frying pan, heat is too strong, beware not to burn the vegetables). Cut the fennel in very thin stripes, throw in the pan, add the salt and the star anise, cover with a lid and cook 45mn.

Cut the tomatoes in thin slices and place them on the bed of fennel. Cover and let cook another 15mn. Do not stir after adding the tomatoes.

For the fish:

Meanwhile, Cut the onions in thin pieces, place in a large oven dish, sprinkle with salt, drizzle with olive oil and bake at 180°C (350°F) during 10mn (15mn for yellow onions) without the fish. Take out of the oven and arrange a space for the fish in the midst of the onions. Then cut two tomatoes in thin slices and place them on the onions.

Rince the fish under running water, fill its stomach with thyme, salt it and place it in the dish.

Cook 25mn at 180°C (350°F).

Serve with white rice.