Sea Bream, Fennel and Potato Traybake

5 from 3 votes

Sea Bream, Fennel and Potato Traybake

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! (Serves 2-4 depending on appetites, side dishes and the size of your sea bream)

Course Main Course

Cuisine British, French, Fusion

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 354kcal

Author Eb Gargano

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 (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

Metric - US Customary

Instructions

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.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition