BREAM FILET

cushions of fenokio and red pepper

Elias Mamalakis,

1 kg BIOS Bream Filet
three roots fenokio
1 red pepper
½ tsp fennel seeds
7 tblsp olive oil
1 wineglass white wine
Juice of 1 lemon
Salt and pepper

In a pot with plenty of salted boiling water blanch the roots of the fenokio for 6 minutes and the red pepper for 3 minutes. Remove and set aside to cool.
Peel the peppers and cut fenokio and pepper into small cubes. Let them wait.
Marinate the sea bass fillets with 2-3 tablespoons olive oil, salt, pepper. Keep the refrigerator for about an hour.
In a large pan put the remaining oil and sauté the diced vegetables until they shine well. Pour the fennel into the pan, add salt lightly piperoste and pour in the white wine. Turn up the heat and let simmer until all the wine has evaporated.
Pour in lemon juice and keep the mixture warm.
Bake the fillets of sea bream on preheated grill at 200 degrees for 3-4 minutes on each side. In each empty plate with a spoon 4-5 tablespoons diced vegetables and lie down on the baked sea bream fillets.

2 Portions

Cooking
Time: 10 min

Preparation
Time: 10 min