Sea Bream Baked with Tomatoes and Olives Recipe
Ingredients
| 6 fish steaks, about 200 g (7 oz) each, or 3 medium-sized fish (600 g[1 lb 6 oz] each before cleaning), scaled and gutted | ||
| Onions | 350 Gram, thinly sliced | |
| 4 tablespoons fruity olive oil | ||
| Honey | 1 Teaspoon | |
| Tomatoes | 500 Gram, skinned | |
| Garlic | 5 Clove (5gm), finely chopped | |
| Bay leaf | 1 , crushed | |
| 1/4 teaspoon mountain thyme | ||
| Orange juice | 2 Tablespoon | |
| 2 tablespoons ouzo or other anise-flavoured liquor | ||
| Ground black pepper | 1 To taste | |
| Kalamata olives | 100 Gram | |
| Capers | 2 Tablespoon | |
| Fennel | 40 Gram, finely chopped | |
| Salt | To Taste | |
Directions
Wash and prepare your choice of fish and arrange it in a single layer in an oiled baking dish.
In a heavy frying-pan fry the onions in the oil over low heat until translucent.
Add the honey, chopped tomato, garlic, bay leaf, thyme, orange juice and ouzo and season with pepper.
Cover and simmer until the sauce begins to thicken - about 10 minutes.
Stir in the olives, capers and fennel and pour over the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Taste the sauce and add salt carefully, as both the olives and the capers are quite salty.
Serve with great chunks of crusty bread to soak up the sauce.
In a heavy frying-pan fry the onions in the oil over low heat until translucent.
Add the honey, chopped tomato, garlic, bay leaf, thyme, orange juice and ouzo and season with pepper.
Cover and simmer until the sauce begins to thicken - about 10 minutes.
Stir in the olives, capers and fennel and pour over the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Taste the sauce and add salt carefully, as both the olives and the capers are quite salty.
Serve with great chunks of crusty bread to soak up the sauce.
Chef
