Ingredients:

  • 2 tablespoons olive oil
  • 1 small fennel bulb, finely sliced
  • 2 large baking potatoes, peeled and finely sliced
  • 1 small onion, finely sliced
  • 1 garlic clove, crushed or very finely chopped
  • Salt and pepper, to taste
  • 100 ml white wine
  • 2 whole sea bream, gutted
  • ½ lemon, zested and then sliced
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs parsley
  • Small handful of parsley, chopped

Instructions:

  1. Preheat your oven to 200°C (180°C fan / gas mark 6 / 400°F).
  2. Place sliced fennel, onions, potatoes, and crushed garlic in a large roasting tray. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly. Spread the vegetable mixture evenly across the tray.
  3. Carefully pour white wine down the side of the tray to avoid washing away the oil. Cover the tray tightly with foil.
  4. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes.
  5. Meanwhile, season the cleaned sea bream with salt and pepper. Stuff each fish with lemon slices and the sprigs of thyme, rosemary, and parsley.
  6. Place the seasoned fish on top of the vegetable layer. Bake uncovered for a further 20 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Finely chop the remaining parsley and mix with lemon zest. Scatter over the fish before serving.