Oven-Baked Sea Bream with Fennel, Potatoes and Lemon

Ganze Goldbrasse wird mit Fenchel, Kartoffeln, Kirschtomaten und Oliven aus dem Ofen gegart. Zitrone und Thymian geben dem Fisch ein frisches, mediterranes Aroma, und das Blech braucht kaum Aufmerksamkeit.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 2 Stück Gilt-head sea bream, gutted and scaled
• 500 g Waxy potatoes
• 1 Stück Fennel bulb
• 200 g Cherry tomatoes
• 50 g Black olives, pitted
• 2 Stück Garlic cloves
• 1 Stück Lemon, unwaxed
• 1 Bund Thyme sprigs
• 4 EL 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-roast in the oven for 15 minutes.
4. Scrub 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 bring the dish straight from the oven to the plates.