Steamed sea bream with lemon condiment - The Jewish Chronicle
You'll need a large steamer
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Cooking tools:
- Food processor
- Steamer basket
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Pot
- Plate
Ingredients
- 3 unwaxed lemons, each cut into eight, seeds removed
- 3 tbsp caster sugar
- 100ml extra virgin olive oil
- 2 tbsp marjoram or oregano leaves
- Sea salt
- pepper
- 4 fillets sea bream
- 2 medium heads of fennel, trimmed and quartered
- 1 glass dry white wine
- 1 small red chilli, deseeded and chopped
- 2 sprigs thyme
- 500ml good quality fish stock
- Olive oil, sea salt and black pepper
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