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Steamed Fennel Sea Bream on Paper

PrepareIsreres: 25 minutes

Piworkbringingrepic: 20 minutes

Benefits: Easy digestion

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Fennel is a vegetable that reduces the risk of bloating, and sea bream is an easily digestible low-fat fish.

Ingredients (4 ofs button)

4 skinless sea bream fillets

2 fresh fennel bulbs

5 cl olive oil

1 lime (lime)

A few cherry tomatoes

Salt, pepper

To make cooking easier, cut the skin of the fish in lozenges. Cut the lemon into thin circles. Wash the tomatoes.

Chop the fennel finely.

Separate the anise kernels from the branches for decoration. Drizzle the fennel with a little olive oil and place it in a saucepan with some water. Season with salt and cook with the lid closed for 6-8 minutes. Pour off the water after it is cooked.

Distribute a small amount of olive oil on 4 pieces of baking paper. Place the fennel and sea bream fillets (skin on top), seasoned with salt and pepper, on top. Drizzle olive oil. Garnish with lemon, anise and cherry tomatoes. Cover the baking papers.

Bake in a preheated oven at 190 degrees for 12 minutes and serve.

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