for 4 people

Crumble topping

100 g	chorizo, cut into cubes
2 tbsp	breadcrumbs
1	garlic clove, squeezed

Fennel

1 tbsp	olive oil
2	red onions, cut into thin slices
600 g	fennel xx
2 dl	white wine
1 dl	water
100 g	pitted green olives
¾ tsp	salt
a little	pepper

To bake

2	gilthead seabream (organic) (approx. 400 g each), ready to cook
1 tbsp	olive oil
½ tsp	salt

How it's done

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.

Show complete recipe