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Sea Bream with Fennel and Ginger Scales Recipe
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

The gilthead sea bream is almost always a farmed fish, while the gray sea bream is fished in the wild.

This is a healthy recipe that promotes good digestion and appetite.

For 4 servings

- 1 large Sea Bream, about 1 kg (2 1/4 lb.)
- 200 g (7 oz.) fresh Ginger
- 4 Fennel bulbs
- 1 clove of garlic
- 1 tbsp. olive oil
- 250 ml (1 cup) dry white wine
- Salt and pepper
  1. Scale and clean the sea bream; remove the gills; wash and dry it.
  2. Peel the ginger and slice it very thinly, using a food processor if possible, into translucent rounds. Remove the peel from the ginger slices.
  3. Clean the fennel and slice thinly. 


  1. Grease a baking dish with olive oil. 
  2. Add the fennel and the whole clove of garlic. Season with salt and pepper and add the white wine. 
  3. Cover with aluminum foil. Cook in a preheated 200° C (400° F) oven for 10 minutes. 
  4. Meanwhile, prepare the fish: cover it with ginger slices to look like scales. Season with salt and pepper. 
  5. Remove the baking dish from the oven, remove the foil and place the sea bream on top of the vegetables.
  6. Cook for 20 minutes longer.
  7. Remove the garlic. Serve in the baking dish. 
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