{"id":5455,"date":"2013-12-31T05:32:36","date_gmt":"2013-12-31T05:32:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5455"},"modified":"2013-12-28T05:47:12","modified_gmt":"2013-12-28T05:47:12","slug":"meerbrasse-auf-zwiebeln-fenchel-und-tomaten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/31\/meerbrasse-auf-zwiebeln-fenchel-und-tomaten\/","title":{"rendered":"Meerbrasse auf Zwiebeln, Fenchel und Tomaten"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Meerbrassen; a 500 g vom Fischh\u00e4ndler geschuppt – und ausgenommen
\nSalz
\nSchwarzer Pfeffer; f.a.d.M.
\n2 kleine Zweige Thymian
\n2 kleine Zweige Rosmarin
\n2 Bund Fr\u00fchlingszwiebeln
\n2 Knoblauchzehen
\n1 Fenchelknolle
\n4 Tomaten
\n10 Schwarze Oliven
\n4 EL Oliven\u00f6l
\n2 EL Kapern
\n100 ml trockener Wei\u00dfwein
\n50 ml Wasser<\/p>\n

Zubereitung<\/strong>
\nDie Brassen au\u00dfen und innen absp\u00fclen, mit K\u00fcchenpapier abtrocknen, innen und au\u00dfen mit Salz und Pfeffer bestreuen. In jeden Fisch einen Zweig Rosmarin und Thymian stecken. An den dicken Seiten der Brassen je zwei Schnitte anbringen, damit sie gleichm\u00e4\u00dfig garen.
\nFr\u00fchlingszwiebeln von harten R\u00f6hren und Wurzelans\u00e4tzen befreien, Zwiebeln in Ringe schneiden, Knoblauch sch\u00e4len und in Scheiben schneiden. Vom Fenchel harte Stengel und Wurzelansatz abschneiden, Fenchelgr\u00fcn aufbewahren. Die Knolle auf dem Gurkenhobel in feine Scheiben schneiden. Die Tomaten waschen, Stielansatz entfernen und grob w\u00fcrfeln. Von den Oliven rund um den Stein das Fleisch abschneiden.
\nBackofen auf 200 Grad vorheizen. In einer Pfanne drei Viertel des Oliven\u00f6ls erhitzen und das Gem\u00fcse mit Knoblauch bei Mittelhitze zwei bis drei Minuten unter Wenden anschmoren. Mit Salz und Pfeffer w\u00fcrzen, Oliven und Kapern untermischen.
\nDas Gem\u00fcse in eine gro\u00dfe Form legen und die Fische darauf betten. Fische mit dem restlichen Oliven\u00f6l einpinseln. Wein und Wasser angie\u00dfen und auf der mittleren Schiene im Backofen 20 bis 25 Minuten garen. Fenchelgr\u00fcn hacken, \u00fcber das Gericht streuen und servieren.
\nDazu gibt es frisches Stangenweissbrot und einen franz\u00f6sischen Wei\u00dfwein aus der Bourgogne.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Meerbrassen; a 500 g vom Fischh\u00e4ndler geschuppt – und ausgenommen Salz Schwarzer Pfeffer; f.a.d.M. 2 kleine Zweige Thymian 2 kleine Zweige Rosmarin 2 Bund Fr\u00fchlingszwiebeln 2 Knoblauchzehen 1 Fenchelknolle 4 Tomaten 10 Schwarze Oliven 4 EL Oliven\u00f6l 2 EL Kapern 100 ml trockener Wei\u00dfwein 50 ml Wasser Zubereitung Die Brassen au\u00dfen und innen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[151,19,6],"tags":[692],"class_list":["post-5455","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-fisch","category-hauptgerichte","tag-meerbrasse","item-wrap"],"yoast_head":"\nMeerbrasse 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