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Sea Bream Baked with Tomatoes and Olives Recipe
|Fish steaks/3 medium sized fish 600 gram / 1 pound 6 ounce each before cleaning, scaled and gutted||42 Ounce (6 Pieces, 7 Ounce / 200 Gram Each)|
|Onions||12 Ounce, thinly sliced (350 Gram)|
|Fruity olive oil||4 Tablespoon|
|Tomatoes||1 Pound, skinned, seeded and flesh chopped (500 Gram)|
|Garlic||5 Clove (25 gm), finely chopped|
|Bay leaf||1 , crushed|
|Thyme||1⁄4 Teaspoon (Mountain Variety)|
|Orange juice||2 Tablespoon|
|Ouzo/Other anise flavored liquor||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Kalamata olives||4 Ounce, stoned and roughly chopped (100 Gram)|
|Fennel tops||1 1⁄2 Ounce, finely chopped (40 Gram)|
Serving size: Complete recipe
Calories 2406 Calories from Fat 1136
% Daily Value*
Total Fat 128 g197.6%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 787.5 mg
Sodium 2721.8 mg113.4%
Total Carbohydrates 98 g32.7%
Dietary Fiber 29.5 g117.8%
Sugars 33.2 g
Protein 228 g455.2%
Vitamin A 80.6% Vitamin C 197.1%
Calcium 143.6% Iron 64.5%
*Based on a 2000 Calorie diet
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.