Roasted Fresh Fish stuffed with Crab Meat and Roasted Fennel Bulb served with Chenin Poached Shallots and whole roasted Garlic
Servings Prep Time
4people 45minutes
Cook Time
20-25minutes
Servings Prep Time
4people 45minutes
Cook Time
20-25minutes
Ingredients
  • 4 x 300g fresh whole fish like Cape Bream or Silver Fish
  • olive oil
  • salt and pepper
  • 1 large fennel bulb and leaves roughly chopped
  • 15ml butter and a dash of olive oil
  • 200g cooked shredded crab meat
  • Pinch of saffron
  • Fresh lemon
  • 12 large shallots, cleaned
  • 45ml Butter
  • 500ml Laborie Chenin Blanc
  • 8 heads of garlic, halved
Instructions
  1. Oven: 200 degrees Celsius
  2. Pat the fish dry with a lemon-soaked dish towel, rub with olive oil and season with salt and pepper.
  3. Saute the chopped fennel in butter and a dash of olive oil until golden brown, season with salt and pepper, set aside to cool down and mix with the shredded crab meat, the pinch of saffron and season to taste.
  4. Stuff the fish with the crab meat stuffing and tie up with kitchen string, place on an oven tray.
  5. Squeeze fresh lemon juice and a dash of olive oil over and season with salt and pepper.
  6. Add the cleaned shallots to a skillet and sauté gently in the butter till golden brown, add the wine to the pan, lower the heat and let the juices reduce.
  7. Place the garlic halves on an oven tray, drizzle with olive oil and season to taste.
  8. Roast in the oven until cooked and golden brown.
  9. Bake the fish in a hot 200-degree oven for 20 to 25 minutes until golden brown.