Gilthead with fennel
Instructions
Clean the fennel until leaving only hearts, cut them in half.
Boil them for 10 minutes in boiling salted water.
Clean, eviscerated the gilthead, wash it and dry it.
Inside put a sprig of thyme, salt and pepper.
Place the fish in a baking pan with a clove of garlic, dress with oil spilled, add salt and pepper.
Place around fennel hearts gilthead drained and bake in preheated oven at 180 degrees for 30 minutes.
Turn the fish halfway through the cooking.
Before serving sprinkling it with the filtered juice of two lemons.
Accompanying wines: Gavi DOC, Trebbiano d'Abruzzo DOC, DOC Vermentino Di Gallura.
