Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumble topping
Fennel
To bake
Utensils
One shallow baking dish, greased.
How it's done
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Crumble topping
Fry the chorizo in a frying pan slowly until crispy, without adding any oil. Remove and place in a small bowl. Add the breadcrumbs and garlic to the same pan, toast for approx. 4 mins., stirring occasionally. Remove, add to the chorizo, mix, set aside.
Fennel
Add oil to the same frying pan. Add the onions, sauté for approx. 3 mins. Add the fennel, cook for approx. 2 mins. Pour in the wine and water, bring to the boil. Add the olives, mix, season, transfer to the prepared dish.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove, brush the fish with oil, season with salt, place on top of the fennel.
To finish baking
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, plate up the fennel and sea bream. Sprinkle the reserved crumble on top.
How-tos
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