🍽️ Monkfish on Fennel Vegetables

Name: Monkfish on Fennel Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1400 g Sea Bream (4 Sea Breams) ready for cooking; 1 Lime (untreated); 1 Orange (untreated); 6 sprigs Rosemary; 1 bunch Dill; 2 Cloves Garlic; 4 Shallots; 2 heads large Fennel; 4 large Tomatoes; 4 tbsp Oil; 100 ml White Wine (sweet); 100 ml Fish Stock

466 kcal · 30 min · 4 servings

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Ingredients

1400 g Sea Bream (4 Sea Breams) ready for cooking
1 Lime (untreated)
1 Orange (untreated)
6 sprigs Rosemary
1 bunch Dill
2 Cloves Garlic
4 Shallots
2 heads large Fennel
4 large Tomatoes
4 tbsp Oil
100 ml White Wine (sweet)
100 ml Fish Stock

Instructions

1. Rinse the fish under cold water.
2. Pat the fish dry with a kitchen towel.
3. Score the skin on both sides of the fish 2 to 3 times diagonally.
4. Be careful to cut only the skin and not too deep into the flesh.
5. Wash the citrus fruits.
6. Slice the citrus fruits thinly.
7. Season the fish with salt and pepper.
8. Fill the fish cavities with 1.5 sprigs of rosemary each.
9. Fill the fish cavities with one sprig of dill.
10. Fill the fish cavities with the lemon and orange slices.
11. Secure the cavities with a small wooden skewer.
12. Trim the fennel.
13. Slice the fennel.
14. Wash the tomato.
15. Cut the tomato into small cubes.
16. Peel the garlic cloves.
17. Slice the garlic cloves thinly.
18. Peel the shallots.
19. Cut the shallots into half rings.
20. Sauté the vegetables in 2 tablespoons of oil.
21. Brush the fish with oil.
22. Place the fish on top of the vegetables.
23. Pour in fish stock and wine.
24. Bake everything in the oven at 180 degrees Celsius for about 25 minutes.
25. Serve the dish garnished with fresh dill.

Nutrition per serving

kcal: 466
Protein: 67 g · Fett/Fat: 13 g · Carbs: 12 g