Sunday, November 14, 2010

Bream lover

Probably nothing revolutionary about this, but here we go.

Ingredients
1 bream, bought at Lewisham market
half a head of fennel, bought at Blackheath farmers market
two small shallots, finely chopped
juice of half a lemon
olive oil
salt & pepper
a small glass of Dolin vermouth (other vermouths are available)

Method
Gut the fish and trim off the spiky bits
Rub with salt and pepper inside and out

Slice the fennel and place in the bottom of a baking dish, or a foil package
Put the fish on top and  put the shallot in the cavity. (I also put in a sprig of rosemary and tarragon, but frankly I don't think it had any effect on the result)
Sprinkle, or if you like, drizzle, olive oil, lemon juice and vermouth over everything
Cover the dish, or close up the foil envelope
Into a preheated 180C oven for 30 mins

Served with boiled potatoes and spinach, this will serve one hungry person, or if you took the flesh off the bone, I suppose two skinny girls might be satisfied by it.

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