Sea Bream à La Niçoise
Preparation time: 10 minutes
Cooking time: 30 minutes
- 6 sea bream (or red snapper)
- 2 cups (1/2 litre) dry white wine
- 1lb (500g) cherry tomatoes cut in two
- 3 onions, sliced
- ½ cup (100g) Niçoise olives (or other small black olive)
- 2 chopped shallots
- 4 cloves of garlic, chopped
- 1 bay leaf
- 8 sprigs of thyme
- 2 lemons cut into round slices
- 6 Tbs olive oil
- 4 anchovies, chopped
- Salt & pepper
Heat 4 Tbs of olive oil in a sauté pan and add the onions, shallots and the garlic. Cook over moderate heat for about five minutes. Add the tomatoes, white wine, two sprigs of thyme, the bay leaf and the anchovies. Bring to the boil and simmer for about 15 minutes. Add salt as required.
Put a slice of lemon and a sprig of thyme into each fish. Salt and pepper the fish inside and out.
Pour the rest f the olive oil into a large oven pan/roasting dish and add the cooked vegetable mixture (from above). Add the olives and place the fish on top. Cover the pan with aluminium foil and bake for 20 minutes at 180°C in a pre-heated oven.
Remove the foil and serve hot.
Red Snapper also works well for this dish.
Recipe Tags: Mains