Bream With Fennel And White Wine
|Bream||2 Pound, cleaned (1 Kilogram)|
|Butter||1 Ounce (25 Gram)|
|Dry white wine||5 Fluid Ounce (150 Milliliter)|
|Olive oil||1 Tablespoon|
|Florence fennel bulb||1 , sliced|
|Tomatoes||2 , sliced|
|Lemon||1 , thinly sliced|
Make two deep incisions along the back of the fish.
Insert the fennel sprigs in the incisions.
Place the thyme sprigs and butter inside the fish and sprinkle with salt and pepper.
Place the fish on a rack in a roasting tin.
Pour over the wine and olive oil and arrange the fennel, tomato and lemon slices over the top.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 minutes or until the fish is cooked.
Test with a fork: the flesh should flake easily.
Transfer the fish to a warmed serving dish and serve hot.