Sea bream (tsipoura) with fennel and orange is a delicious and unique fish dish that smells of Greek summer.
Materials for four portions:
1 kilo of sea bream, cleaned
2 tsp. fine semolina
2 tsp. fresh fennel, chopped
Two cloves garlic, thinly sliced
One medium onion, thinly sliced
1 tsp. of wheat flour
One pinch of bukovo
50 ml of white wine vinegar
150 ml orange juice
300 ml extra virgin olive oil
salt, black pepper
Procedure
Step 1
Season the sea bream well with salt and pepper in a very large bowl or basin and sprinkle them with semolina. Pour the olive oil into a pan and heat it well over medium to high heat. Shake the fish to remove the excess semolina. Fry the sea bream on both sides until they take on colour, but do not overcook.
Step 2
Transfer the fish to a pan that can fit them in a single layer and sprinkle them with the fennel. Pour the garlic and onion into the pan where we fried the fish. Sauté for 1-2 minutes to wilt and release their aroma without burning the garlic. Add the flour and stir until it is lightly toasted and changes colour. Then, add the bukovo, vinegar and orange juice.
Step 3
Cook until the liquid evaporates and the sauce thickens. Pour the prepared sauce over the sea bream so that they are well covered. Leave for 10 minutes for the aromas of the ingredients to bind. Garnish with a little extra chopped fennel if you want, sprinkle with a little extra freshly ground black pepper, and serve immediately on plates.
Tips
Let them cool and serve them at room temperature, i.e. after 1-2 hours, or store them in the refrigerator and serve them as a meze within the next two days
Styling: Tzannis Sifnaios – Food styling: Makis Georgiadis – Photos: STUDIO LM
Grigoris Helmis is a columnist for Cantina. Translated by Paul Antonopoulos.
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