2 breams wash, pad dry and remove side fins. Slightly cut the fish thrice across, so that there are little pockets.
2 fennel bulbs with greenery Remove the greenery and chop a little. Cut the bulb in half, remove the stalk and cut into thin slices.
Heat in a baking dish 1 tbsp. Grape Seed Oil Chardonnay and 1 tbsp. butter and sautée the fennel vegetables in it.
Stuff the fennel green into the fish's pockets and season with salt and pepper. On each fish drizzle 1 tbsp. Riesling Selected Harvest Wine-Vinegar Place the fish on the fennel vegetables and pour 1/2 glass Neuburger White Wine over the fish.
Cook the fish for 30 mins. in the oven at a temperature of 200 °C.
Divide the vegetables amongst 4 plates and arrange the carved fish on it.
serves 4
