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    Sea Bream with Fennel and Dates

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    Sea Bream with Fennel and Dates

    Serves: 2


    • Coriander
    • 3 tomatoes
    • 30g black olives, stoned
    • 3 tablespoons olive oil
    • Small handful parsley, chopped
    • Small handful coriander, chopped
    • 1 large bulb fennel
    • 3 star anise
    • 1 teaspoon caraway seeds
    • Salt, to taste
    • 5 dates, fresh or medjool
    • 2 sea bream, about 300g each, gutted and scaled
    • Parsley


    1. Pre-heat the oven to 220°C/gas 7.
    2. Skin, deseed and chop the tomatoes. Chop the olives and add them to the tomato with 1 tablespoon of olive oil and the herbs. Set aside.
    3. Chop the fennel. Heat 1 tablespoon of olive oil in a pan and add the fennel, star anise and caraway. Sauté the mix for about 10 minutes until tender, then season.
    4. Meanwhile, stone the dates and cut into thin strips. Sprinkle salt inside the fish and fill the cavities with dates. Brush the fish with oil, and sprinkle with more salt. Place on a pre-heated baking tray and bake for 10-15 minutes.
    5. Discard the star anise. Arrange the fennel on each plate. Place the fish on top, scatter the tomato and olive mix over it, then decorate with coriander or parsley. Serve.

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