Dinner

Whole Roasted Sea Bream with Charred Fennel, Saffron Jus & Crispy Sage Brown Butter

Name: Whole Roasted Sea Bream with Charred Fennel, Saffron Jus & Crispy Sage Brown Butter
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 1 whole sea bream or dorade (1.25–1.5 lbs), cleaned & scaled; 2 medium fennel bulbs, cut into wedges; 1 small lemon, sliced; 6 fresh thyme sprigs; 4 fresh bay leaves; 4 tablespoons olive oil, divided; 3 tablespoons unsalted butter, divided; ½ cup dry white wine; ¾ cup fish or vegetable stock; Pinch of saffron threads (about 15 threads); 2 tablespoons water; 1 tablespoon fresh lemon juice; 12 fresh sage leaves; Sea salt & cracked black pepper; Fleur de sel for finishing; Micro herbs or dill fronds (optional garnish)

A whole Mediterranean sea bream (or dorade)—scaled, gutted, stuffed with lemon and herbs—roasted until the skin crisps and the flesh stays silken. Charred fennel wedges haloed around it, bathed in a whisper of saffron emulsion. Crispy sage in brown butter drizzled over: restaurant-level refinement with composed confidence.

996cal per serving 83gprotein 26gcarbs 59gfat 18min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this