Orange Butter Sea Bream

Preparation:

Preparation: Clean, wash and dry the fish. Crush the fennel seeds, the pepper and a pinch of coarse salt in a mortar, score the sides of the fish with 2-3 cuts and season them with the fennel seeds; season the inside as well, cut one of the oranges into slices and place an orange slice inside each fish. Cut the leek in half and wash the leaves well, slice the red onion. Arrange the strips of leek on the bottom of a lightly greased baking dish, add the orange slices and the two sea bream, drizzle with a drizzle of oil. Cover the dish with aluminum foil and cook in the oven at 180 degrees for 15 minutes, uncover the container and continue cooking for about 10 minutes. Meanwhile, put the onion in a saucepan with the wine and the juice from the remaining oranges. Reduce over high heat until the juice thickens and becomes syrupy, add salt and pepper. Pour the preparation into an airtight jar, add the cold butter cut into cubes, close and shake the jar until the butter is melted and perfectly blended. Serve the fish on a platter garnished with the leek strips au gratin, the orange slices and the sauce on the side in a heated gravy boat.