
Baked red bream with fennel, orange, and provencal herbs

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The black bream is one of the most important species to the commercial fisheries in both Victoria and southern Western Australia, although only small numbers are harvested in South Australian waters due to the lower populations.
ingredients
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serves: 4
1 orange
3 fennel bulbs
1 teaspoon dried herbes de Provence (or 1 tablespoon chopped mixed thyme, rosemary, and oregano)
1 1/2 teaspoons chopped herb fennel
2 tablespoons Pernod
1 large onion (chopped)
2 leaves bay (finely shredded)
3 cloves garlic (thinly sliced)
2 tablespoons white wine vinegar
1/3 cup (85 ml) olive oil
1 teaspoon sugar
4 (1 1/4-lb/550-g) red sea bream (or porgy, trimmed and scaled)
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 431
- Total Fat: 21.3 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 56.4 mg
- Sodium: 189.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 9.1 g
- Sugars: 6.8 g
- Protein: 28.6 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012