Cape Bream with bouillabaise style cream sauce
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
  • 4 whole Cape Breams, cleaned and sides scored
  • Some Willow Creek lemon flavoured olive oil, minced garlic and seasoning
  • 100g Butter
  • 2 Onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 large fennel bulb, core removed and chopped – reserve the leaves
  • 1sachet (50g) Rhodes Quality tomato paste
  • 500ml cream
  • Salt and pepper to taste
  • Some of the fennel leaves, chopped
Instructions
  1. 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.
  2. Melt the butter in a large pot with some of the lemon olive oil and saute the onions, garlic and fennel until lightly browned.
  3. Add the tomato paste and saute for 2-3 minutes.
  4. Add the cream and cook until the sauce starts to thicken.
  5. Season to taste and add the chopped fennel leaves.
  6. Serve over the fish.