12 Jul Cape Bream with bouillabaise style cream sauce
Ingredients
- 4 whole Cape Breams, cleaned and sides scored
- Some Willow Creek lemon flavoured olive oil, minced garlic and seasoning
- 100 g Butter
- 2 Onions, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 large fennel bulb, core removed and chopped – reserve the leaves
- 1 sachet (50g) Rhodes Quality tomato paste
- 500 ml cream
- Salt and pepper to taste
- Some of the fennel leaves, chopped
Instructions
- Rub the fish with the olive oil and garlic and season to taste. Place on an oven roasting tray and bake for 20-25 minutes or until cooked.
- Melt the butter in a large pot with some of the lemon olive oil and saute the onions, garlic and fennel until lightly browned.
- Add the tomato paste and saute for 2-3 minutes.
- Add the cream and cook until the sauce starts to thicken.
- Season to taste and add the chopped fennel leaves.
- Serve over the fish.