Oven-Baked Sea Bream with Fennel, Potatoes and Lemon

By yumbelo · 2 servings · 45 minutes

Ingredients

• 2 pc Gilthead sea bream, gutted and scaled
• 500 g waxy potatoes
• 1 pc fennel bulb
• 200 g cherry tomatoes
• 50 g black olives, pitted
• 2 pc garlic cloves
• 1 pc lemon, unwaxed
• 1 bunch thyme sprigs
• 4 tbsp olive oil
• salt
• black pepper, freshly ground

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash the potatoes and slice them thinly. Trim the fennel, halve it and cut it into wedges. Slice the garlic thinly.
3. Toss the potatoes, fennel and garlic on a baking tray with 2 tbsp olive oil, salt and pepper, and pre-cook in the oven for 15 minutes.
4. Wash the lemon well in hot water, slice one half and cut the other half into wedges. Season the sea bream inside and out with salt and pepper, and stuff with lemon slices and thyme.
5. Add the cherry tomatoes and olives to the vegetables on the tray. Place the fish on top, brush with the remaining olive oil and finish cooking for 20 to 25 minutes, until the flesh easily comes away from the bones.
6. Serve the lemon wedges alongside and arrange the dish on plates straight from the oven.