1. Sea Bream with Ginger "Scales" and Fennel

Preparation time: 20 minutes
Cooking time: 30 minutes
Cost: Very reasonable
Difficulty: Easy

Ingredients for 4 people 

  • 1 large Sea Bream, about 1 kg (2.2 lb.)
  • 200 g (7 oz.) fresh Ginger
  • 4 Fennel bulbs
  • 1 clove of garlic
  • 1 tbsp. olive oil
  • 250 ml (1 c.) dry white wine
  • Salt and pepper


  1. Scale and clean the sea bream, remove the gills; wash and dry it;
  2. Peel the ginger and slice it very thinly, using a food processor if possible, to obtain transparent rounds. Remove the peel from the edges of the rounds.
  3. Wash the fennel and slice it thinly.


  • Coat a roasting pan with the olive oil.
  • Put the fennel into the pan with the whole clove of garlic. Season with salt and pepper and add the white wine.
  • Cover with a piece of aluminum foil. Put into a preheated 200° C (400° F) oven for 10 minutes.
  • Meanwhile, prepare the sea bream: cover it with the rounds of ginger in a scale pattern. Season with salt and pepper.
  • Remove the fennel from the oven. Remove the foil and place the fish on top of the vegetables. Cook for another 20 minutes.
  • Remove the garlic. Serve in the roasting pan.


2. Sea Bass Flambéed with Fennel                                        

Total time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes per kg (10 min/lb.)
Cost: Very reasonable
Difficulty: Very easy



Ingredients for 4 people

  • 1 sea bass, 800 g - 1 kg (about 2 lb.), scaled and gutted
  • Fresh and dry fennel
  • Olive oil
  • Salt and pepper
  • Pastis




  1. clean and trim the fish; season the cavity with salt and pepper;
  2. stuff with a small bunch of fresh fennel leaves;
  3. oil the outside well;
  4. cook directly on the grill or in the oven (on a bed of fennel for oven cooking);
  5. turn half way through (after about 10 minutes);
  6. sprinkle with some fennel seed; flambé with pastis and serve.


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