Dorades with Fennel

Chop the fennel greens from the bulbs. Cut the fennel in half, remove the inner core and cut into tender strips. Heat a few drops of vegetable oil and a knob of butter in a roasting pan and sauté the fennel.

Dry the gilthead with kitchen paper, cut the side fins into small pieces and slightly cut the fish diagonally to create 3 pockets. Put the fennel greens in the pockets. Season the giltheads with salt and pepper and drizzle with juice of one lemon. Place the giltheads on the fennel in the roasting pan and pour the white wine over them.

Cook the fish in the oven at 200 °C for about half an hour. Carefully cut the fish into pieces and arrange on a plate with the fennel.

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