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🍽️ Oven Dorade with Fennel Butter and Tomato-Fennel Vegetables

912 kcal · 30 min · 4 servings

Oven Dorade with Fennel Butter and Tomato-Fennel Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly rinse the sea bream under cold running water, inside and out.
  3. 3. Pat the fish dry with kitchen paper.
  4. 4. Remove the belly and back fins using kitchen scissors.
  5. 5. Wash and clean the fennel.
  6. 6. Cut off the fennel fronds and chop them finely.
  7. 7. Melt the butter in a small saucepan.
  8. 8. Stir the chopped fennel fronds into the melted butter.
  9. 9. Wash the lemons under hot water and pat them dry.
  10. 10. Slice the lemons into thin rounds.
  11. 11. Wash the thyme and shake it dry.
  12. 12. Grease a baking tray with olive oil.
  13. 13. Season the sea bream inside and out with salt and pepper.
  14. 14. Brush the fish with the fennel butter.
  15. 15. Stuff the sea bream with the lemon slices and thyme.
  16. 16. Slice the fennel bulbs into thin slices.
  17. 17. Wash the tomatoes.
  18. 18. Arrange the fennel slices and tomatoes on the baking tray around the fish.
  19. 19. Drizzle the vegetables with the remaining fennel butter.
  20. 20. Sprinkle the fennel slices with salt.
  21. 21. Place the tray in the preheated oven and bake the fish and vegetables for approx. 20 to 25 minutes.
  22. 22. Baste the fish and vegetables once or twice during cooking with the juices from the tray.
  23. 23. Rinse the dill and shake it dry.
  24. 24. Pull the dill into small sprigs.
  25. 25. Divide the sea bream among four pre-warmed plates.
  26. 26. Drizzle the vegetables with the cooking juices and arrange them next to the fish.
  27. 27. Garnish the dish with the dill.
  28. 28. Serve the meal with sea salt and pepper to taste.

Nutrition per serving