| Sea Bream with Fennel and Oranges |
| This recipe works with any non-fatty whole fish that is small enough to fit under the broiler (under 2 1/2 Lb). Red snapper, Mediterranean bass, and black bass are all good substitutions. Sea bream (also known as Dorado) usually weigh about 1 Lb. For bigger fish, like red snapper, you'll have to increase cooking time. Plan on 8-10 minutes per inch of thickness of the fish. |
| Serves 2 |
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| Ingredients | Directions |
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1 tsp olive oil 2 whole sea breams (about 1 Lb each), scaled, gutted, gills and fins removed 3/4 tsp salt 1/8 tsp pepper |
Wrap a broiling dish in aluminum foil and brush with olive oil. Preheat the broiler. Rinse sea breams under cold water and thoroughly dry with paper towels in and out. Place in a broiling dish, sprinkle with salt and pepper. |
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1/2 fennel bulb thinly sliced (white part only) sections from 2 oranges 1/4 tsp salt 1 Tbsp olive oil |
In a bowl, toss fennel and oranges with salt and olive oil, and spread over fish. Broil fish for 5 minutes. Carefully flip fish using a spatula, and broil 4 more minutes. Check if the fish is done by inserting a knife between the top fillet and the back bone. If you meet no resistance and can gently start to lift the fillet off the bone, the fish is done. Place the fish on serving plates, top with fennel and oranges, and pour the juices from the broiling pan over fish. Serve immediately. |