This Sea Bream, Fennel and Potato Traybake is such a simple recipe, but looks and tastes like you’ve slaved over the stove for hours (when you really haven’t). Perfect for stress-free entertaining!
Sea Bream, Fennel and Potato Traybake
Though this Sea Bream, Fennel and Potato Traybake might look fancy, it’s actually incredibly easy to make.
Simply slice the potatoes and fennel and throw them into your baking tray along with garlic and onions. Then add oil and white wine and bake in a hot oven for 30 minutes.
While the vegetables are in the oven, you can prepare the fish: stuffing it with slices of lemon and a sprig each of thyme, rosemary and parsley.
Then all you have to do is pop your fish on top of the vegetables and cook for a further 20 minutes.
Finally scatter lemon zest and parsley over the whole dish and voilà… easy, attractive and downright delicious – my kind of food!
This recipe is perfect for an easy peasy dinner party… but is easy enough for midweek too!
What to serve with Sea Bream, Fennel and Potato Traybake?
This easy fish traybake can be served on its own but is also nice with a side dish of steamed green vegetables – whatever takes your fancy really, but I like it with greens and tenderstem broccoli.
What to drink with Sea Bream, Fennel and Potato Traybake?
The lemon, fennel and sea bream in this recipe all work best with white wines. My top picks here are either an oaked white Burgundy (or any similar oaked chardonnay from places such as California, Chile or Italy) or a crisp Italian white such as Soave or Verdicchio.
Can you reheat Sea Bream, Fennel and Potato Traybake?
You could technically reheat this (go for 180C for 15 minutes, covered in foil) but I wouldn’t really recommend it. This is one of those recipes where it really is best to eat it fresh.
Can you freeze Sea Bream, Fennel and Potato Traybake?
Again, whilst technically you can, I really wouldn’t recommend it.
If you like this recipe…
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Sea Bream, Fennel and Potato Traybake
- 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 (get your fishmonger to do this)
- ½ lemon zested then sliced
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs parsley
- Small handful of parsley chopped
- Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
- Place the fennel, onions, potatoes and garlic in a large roasting tray. (It should be big enough to fit the fish comfortably.)
- Pour over the oil and add salt and pepper to taste, then turn the veggies over in the oil so everything gets coated evenly. Spread the vegetables out over the base of the tray.
- Pour in the white wine – but pour the wine carefully down the side so it doesn’t wash off the olive oil that you’ve just coated the veggies with.
- Cover the dish tightly with foil and bake for 20 minutes, then uncover and bake for a further 10 minutes.
- Now season the fish and stuff with slices of lemon and sprigs of thyme, rosemary and parsley. Pop your fish on top of the vegetables and cook uncovered for a further 20 minutes.
- Finely chop the remaining parsley and mix with the lemon zest. Scatter over the fish and voilà - gorgeous looking food, very little faff.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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