Sea bream à la Provençale

A simple and easy recipe made with Royal Dorado promotion. Prepared in the oven on a bed of tomatoes, a real treat easy and cheap.

-3 beautiful sea bream of approximately 400 g or 6 daurades portion
-2 500 kg of ripe tomatoes
-1 bunch of parsley
-4 cloves of garlic
-20 cl of dry white wine
-3 teaspoons fennel seeds
-5 tablespoons of olive oil
-salt, pepper
-lemons (optional)
Preparation time: 20 minutes.  Cooking time: 55 minutes.
-Rinse well bream inside and out with cold water. Put them in a dish, salt, pepper all sides, garnish the inside of the belly of each sea bream to a teaspoon of fennel seeds. Sprinkle a dash of olive oil, cover, book cool.Turn the oven thermostat 7 (210 °). - chop together garlic, degermed and peeled cloves and parsley washed and leafless. - wash and dry tomatoes, cut them into thick slices, remove the seeds. -Remove a row of tomatoes at the bottom of a large oiled gratin dish. Add salt, pepper, sprinkle with parsley. Repeat the same thing with 2 other layers of tomatoes. Finish by spraying the whole with a drizzle of olive oil. Bake 40 min. - take out the dish from the oven, place the bream on tomatoes, sprinkle with white wine. Replace the dish in the oven, continue cooking 15 minutes basting from time to time the sea bream with the cooking juices.Immediately use the sea bream on a bed of tomato accompanied of quarters of lemons.

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