Roast sea bream with fennel, sourdough and preserved lemons

Name: Roast sea bream with fennel, sourdough and preserved lemons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 2
Ingredients: 1 large fennel bulb, sliced (fronds reserved); 4 tbsp olive oil; 2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip); 6 bay leaves; 1 large slice sourdough bread, cut into chunks; 2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine; 100ml Noilly Prat or other white vermouth; Handful chopped fresh parsley; ½ bunch fresh dill, chopped; 100g pitted large green olives, roughly sliced (such as halkidiki); Juice ½ lemon

Published: 11 Feb 20
Updated: 18 Mar 24

Test kitchen approved

Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.

Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.

Serves 2
Hands-on time 10 min, oven time 35 min

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Ingredients

1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon

Method

Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.
Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.
Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.

Recipe from February 2020 Issue

Nutrition

Nutrition: per serving

Calories: 788kcals
Fat: 40.5g (4.1g saturated)
Protein: 74.5g
Carbohydrates: 16g (5g sugars)
Fibre: 6.7g
Salt: 3.8g

delicious. tips

Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.
Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.

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Roast sea bream with fennel, sourdough and preserved lemons

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