Bream with lemongrass, ginger stuffing & fennel salad
½ bulb(s), halved lengthways
2 medium, 1 juiced, 1 finely sliced
Sea bream, raw
600 g, whole, scaled and gutted
1 inch slice(s)
Lemon Grass Stems
Chilli, Green or Red
½ individual, large, red
- Cut the fennel into wafer thin slices from the tip to the root, preferably on a sharp mandolin cutter or Japanese food slicer. Drop into a large bowl of iced water with 2 teaspoons salt and leave for 20 minutes. Then drain and pat dry or turn in a salad spinner.
- Place in a bowl, squeeze over the juice of 1 lime, tiny pinches of sweetener and seasoning. (If there are any leaves from the top of the fennel bulb then snip this on top). Toss well together and set aside.
- Preheat oven to 190°C, 170°C, gas mark 5. Tear off a large sheet of foil and place on a flat oven tray. Wash the fish well inside and pat dry.
- Slice the remaining lime thinly. Cut the ginger into thin small sticks and cut the lemon grass into large sticks. Stuff a third of all these into the fish cavity, put some in the centre of the foil, put the fish on top and scatter over the remaining lime, ginger and lemon grass. Season and wrap up the foil into a parcel.
- Bake for 25-30 minutes until the fish feels firm when pressed. Remove from the oven and set aside in the foil for 10 minutes.
- Divide the fennel salad between 2 plates. Carve the fish into fillets and place on top of the fennel, season and drizzle over any cooking juices. Slice the chill into thin rounds and scatter on top along with any dill or fennel sprigs.