Sea Bream Baked with Tomatoes and Olives
|Fish steaks/3 medium sized fish 600 gram / 1 pound 6 ounce each before cleaning, scaled and gutted||42 Ounce (6 Pieces, 7 Ounce / 200 Gram Each)|
|Onions||12 Ounce, thinly sliced (350 Gram)|
|Fruity olive oil||4 Tablespoon|
|Tomatoes||1 Pound, skinned, seeded and flesh chopped (500 Gram)|
|Garlic||5 Clove (25 gm), finely chopped|
|Bay leaf||1 , crushed|
|Thyme||1⁄4 Teaspoon (Mountain Variety)|
|Orange juice||2 Tablespoon|
|Ouzo/Other anise flavored liquor||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Kalamata olives||4 Ounce, stoned and roughly chopped (100 Gram)|
|Fennel tops||1 1⁄2 Ounce, finely chopped (40 Gram)|
Wash and prepare your choice of fish and arrange it in a single layer in an oiled baking dish.
In a heavy frying-pan fry the onions in the oil over low heat until translucent.
Add the honey, chopped tomato, garlic, bay leaf, thyme, orange juice and ouzo and season with pepper.
Cover and simmer until the sauce begins to thicken - about 10 minutes.
Stir in the olives, capers and fennel and pour over the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Taste the sauce and add salt carefully, as both the olives and the capers are quite salty.
Serve with great chunks of crusty bread to soak up the sauce.