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Sea Bream with Fennel, Dried Tomatoes and Garden Flower Virgin Sauce

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  Sea bream fillet 1
  Fennel 1 (Whole)
  Dried tomatoes 20 Gram (About 4 Tablespoons)
  Basil To Taste
  Lemons julienne To Taste
  Olive oil 1 Teaspoon
  Lime 1
For juice
  Lemon 1⁄2 , juiced
  Diced tomatoes 1 (Whole)
  Balsamic vinegar 1 Teaspoon (Reduced)

Wash the fennel and slice thinly as small sticks. Cook it in boiling water during 3 or 4 minutes and refresh it. Dice the dried tomatoes. Fry the sea bream on the skin side during 5 minutes on low heat. Season the fennel with dices of dried tomatoes, lemon julienne and the basil.

For the juice: Mix all the ingredients.

Arrange the dish: Lay the fennel on the plate, then put the sea bream above and pour the garden flower juice on top.

Bon Appétit !

This recipe is one of the many great dishes you may come across when you visit Provence, France with Gourmet On Tour. For more information about Gourmet on Tour, please visit: GourmetOnTour.Com

Recipe Summary

Main Dish

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Sea Bream With Fennel, Dried Tomatoes And Garden Flower Virgin Sauce Recipe