Sea bream baked with fennel

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  • Snappers mulattoes: 2 (with about 500 g each)
  • Potatoes small: 8
  • Tomatoes: 2
  • Garlic: 2
  • Fennel: 1 Bulb
  • Onion: 1
  • White wine: 100 ml
  • Olive oil: The taste
  • Salt and black pepper: The taste


Wash the potatoes and cut them in half without peeling. Boil them in water seasoned with salt and 10m, drain and set aside.

Wash the tomatoes, fennel, and the onions, and cut everything into thin rings. Cut garlic into thin slices.

Place the fish on a board refractory and fill her belly with a few slices of fennel.

Arrange the remaining fennel, onion, tomatoes, garlic and potatoes, reserved, around the fish.

Pour the white wine and olive oil and season to taste with salt and pepper.

Bake in the oven pre-heated to 180 degrees for about 45 minutes.

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