Ingredient:
2 × 560 g (1 lb 2 oz) sea beams, cleaned, with heads removed
Salt and black pepper
3 tbsp olive oil
1 large onion, sliced
1 small fennel bulb, sliced
1 garlic clove, crushed
12 pitted black olives
2 tbsp chopped parsley
Juice of 1 lemon
Lemon segments and parsley sprigs, to garnish
Method:
Prepare the bream.
Heat 2 tbsp of the oil in a frying pan, adds the onion, fennel, and garlic, and cook gently, stirring occasionally, for 5-8 minutes until the vegetables are soft but not coloured.
Spoon the vegetables into an ovenproof dish, and place the bream on top. Scatter the olives and parsley over the fish, sprinkle with the lemon juice, and drizzle with the remaining olive oil.
Cover the fish loosely with foil, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 15 minutes.
Remove the foil and bake for 10 minutes or until the fish is cooked. Garnish with lemon segments and parsley sprigs before serving.
2 × 560 g (1 lb 2 oz) sea beams, cleaned, with heads removed
Salt and black pepper
3 tbsp olive oil
1 large onion, sliced
1 small fennel bulb, sliced
1 garlic clove, crushed
12 pitted black olives
2 tbsp chopped parsley
Juice of 1 lemon
Lemon segments and parsley sprigs, to garnish
Method:
Prepare the bream.
Heat 2 tbsp of the oil in a frying pan, adds the onion, fennel, and garlic, and cook gently, stirring occasionally, for 5-8 minutes until the vegetables are soft but not coloured.
Spoon the vegetables into an ovenproof dish, and place the bream on top. Scatter the olives and parsley over the fish, sprinkle with the lemon juice, and drizzle with the remaining olive oil.
Cover the fish loosely with foil, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 15 minutes.
Remove the foil and bake for 10 minutes or until the fish is cooked. Garnish with lemon segments and parsley sprigs before serving.
