Dorade Grillée au Fenouil, Olive Noire

Name: Dorade Grillée au Fenouil, Olive Noire (Grilled Bream with Fennel and Black Olives)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: For 6
Cuisine: French
Ingredients: Fennel 3 bulbs; Bulb spring onions 6; Tomatoes 4; Salt, pepper; Dill 1 bunch; Whole sea bream 6; Dry-salted Greek-style black olives 50 g; Olive oil

Grilled Bream with Fennel and Black Olives

Preparation info

For
6

Difficulty
Medium
Ready in
45 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Whole sea bream 6
Fennel 3 bulbs
Dill 1

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Scale the bream, take out the fillets and remove the bones.
Pit the olives and slice them. Blanch and peel the tomatoes and chop the flesh into small cubes. Roughly chop the bulb spring onions with the dill.
Mix it all together, add some olive oil and season. Slice the fennel thinly lengthways and grill.
Pan-fry the sea bream fillets. Arrang