{"id":2632,"date":"2011-06-08T08:31:42","date_gmt":"2011-06-08T08:31:42","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2632"},"modified":"2011-06-08T08:31:42","modified_gmt":"2011-06-08T08:31:42","slug":"recipe-sea-bream-with-burnt-fennel-and-anchovy","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/06\/08\/recipe-sea-bream-with-burnt-fennel-and-anchovy\/","title":{"rendered":"Recipe | Sea bream with burnt fennel and anchovy"},"content":{"rendered":"

\"\"<\/a>A fifteen-minute lunch for when you fancy something more exciting than a sandwich.<\/p>\n

Serves 1
\n<\/span>A whole sea bream, gutted and scaled
\nA few sprigs of thyme
\nA small head of fennel
\nA few fillets of anchovy
\nA lemon
\nOlive oil
\nA little butter
\nSalt and pepper<\/p>\n

– Take a sharp knife and slash the bream a few times on both sides – deep enough to reach bone but no further. Prod a sprig of thyme into each fissure and season lasciviously with salt, pepper, and olive oil. Set aside.<\/p>\n

– Put a frying pan over the highest heat you can muster, along with a drop of oil. Finely slice the fennel and chuck it in. Let it sit there for 30 seconds until it starts to burn – there’s enough water in fennel to stop you cremating it but the ferocious heat creates a wonderful flavour.<\/p>\n

– Throw in a few anchovy fillets, a pinch of salt, a good grind of pepper, and a squeeze of lemon. Toss and stir until the fennel has softened and tip it onto a serving plate, scraping the frying pan good and clean.<\/p>\n

– Return the pan to the hob with a splash of oil and drop the temperature a little. Slip in the bream and cook for 4-5 minutes on each side. Half way through cooking add a little butter and swish it around to coat the fish.<\/p>\n

– Serve with the fennel and a wedge of lemon.<\/p>\n","protected":false},"excerpt":{"rendered":"

A fifteen-minute lunch for when you fancy something more exciting than a sandwich. Serves 1 A whole sea bream, gutted and scaled A few sprigs of thyme A small head of fennel A few fillets of anchovy A lemon Olive oil A little butter Salt and pepper – Take a sharp knife and slash the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[28,285,464,641,894],"class_list":["post-2632","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-anchovy","tag-fennel","tag-lemon","tag-quick-lunch","tag-sea-bream"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Gs","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2632"}],"version-history":[{"count":3,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2632\/revisions"}],"predecessor-version":[{"id":2636,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2632\/revisions\/2636"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}