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Gegrillte Dorade mit Fenchel-Orangen-Salat und schwarzen Oliven, daneben ein Weißweinglas mit Grenache Blanc

Grilled Sea Bream with Fennel and Orange

Crispy grilled sea bream, stuffed with lemon, fennel, and garlic, served with a fresh salad of raw fennel, orange segments, and black olives—ready in 40 minutes. Pair it with the 2025 Maxwell Grenache Blanc from McLaren Vale: white peach, ripe pear, and a delicate hint of almond.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Fall Dish, Fish dish, Mediterranean
Cuisine Inspired by French and Italian cuisine
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Grill oder große Pfanne
  • 1 Scharfes Messer zum Filetieren der Orange
  • 1 Küchenzange
  • 1 Reibe für Zitronenschale

Ingredients
  

FOR THE SEA BREAM:

  • 2 Sea bream ready to cook (approx. 350–400 g each)
  • 1 fennel bulb thinly sliced, plus a little fennel greens
  • 1 Organic lemon sliced
  • 2 garlic cloves pressed
  • 2 Tablespoon of olive oil
  • sea salt freshly ground black pepper

FOR THE FENNEL-ORANGE SALAD:

  • 1 fennel bulb sliced paper-thin
  • 2 Oranges filleted
  • 60 g black olives pitted
  • 1 tablespoon of white wine vinegar
  • 3 EL Extra Virgin Olive Oil
  • Salt Pepper

FOR SERVING:

  • Fresh dill
  • Fennel greens
  • Extra virgin olive oil
  • Lemon zest

Instructions
 

PREPARATION:

  • Pat the sea bream dry inside and out, then season with salt and pepper.
  • Slice the fennel bulb into thin slices for the filling.
  • Slice the lemon.
  • Crush the garlic.
  • Fillet the oranges, catching the juice as it flows out.
  • Slice the fennel bulb into paper-thin slices for the salad.

COOKING STEPS:

  • Stuff the sea bream with slices of fennel, lemon, and crushed garlic.
  • Brush the outside of the fish with olive oil.
  • Heat a grill or large skillet over medium-to-high heat.
  • Grill or pan-fry the sea bream for 6 to 8 minutes on each side, until the skin is crispy and the flesh flakes easily from the bones.
  • For the salad, combine the thinly sliced fennel, orange segments, and olives in a bowl.
  • Mix white wine vinegar, olive oil, salt, and pepper to make a vinaigrette, then pour it over the salad.
  • Mix gently.

SERVE:

  • Arrange the grilled sea bream on preheated plates.
  • Serve the fennel-orange salad on the side.
  • Sprinkle with fresh dill and fennel greens.
  • Finish with a dash of olive oil and a little lemon zest.
  • Serve the Maxwell Grenache Blanc well chilled at 9–11 °C.

SIDE DISHES:

  • Warm Flatbread
  • Oven-Roasted Potatoes with Rosemary
  • Green leaf lettuce with lemon vinaigrette

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 42gFat: 26g
Keyword Australia, Fennel, Grenache Blanc, Maxwell Wines, McLaren Vale, Olives, Orange, Sea bream
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