🍽️ Sea Bream with Fennel and Orange

Name: Sea Bream with Fennel and Orange
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Sea Bream approx. 1,2 kg (ready for cooking); 2 bulbs fennel; 2 oranges; sea salt; pepper (from the mill); olive oil; 1 small handful thyme sprigs

189 kcal · 30 min · 4 servings

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Ingredients

1 Sea Bream approx. 1,2 kg (ready for cooking)
2 bulbs fennel
2 oranges
sea salt
pepper (from the mill)
olive oil
1 small handful thyme sprigs

Instructions

1. Rinse the sea bream under cold running water and pat it dry with a kitchen towel.
2. Make three to four deep cuts, about one centimeter deep, into the flesh side of the fish.
3. Wash the fennel, remove the tough bottom end, and slice the vegetable into thin strips.
4. Peel the oranges completely and slice them into thick rounds.
5. Insert one orange slice into each of the cuts you made in the fish.
6. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
7. Drizzle a baking tray with some oil and spread the fennel and remaining orange slices over it.
8. Drizzle some olive oil over the vegetables and season with salt and pepper.
9. Season the fish inside and out with salt and pepper.
10. Place the fish on top of the vegetable bed and drizzle it with a little more oil.
11. Tuck some sprigs of fresh thyme into the fish cuts and scatter the remaining leaves over the top.
12. Roast the fish in the preheated oven for 35 to 45 minutes.

Nutrition per serving

kcal: 189
Protein: 13 g · Fett/Fat: 9 g · Carbs: 12 g