This roast fennel-stuffed bream is a very simple but stunning dish for a Sunday lunch. Cooked and served whole, the bream look really impressive. Buy the freshest fish you can and ask the fishmonger for smallish bream – you want one-per-person size. If you can only get large bream, serve 1 between 2 people and cook for a bit longer.
45 minutes Serves 2 Easy
- gilt-head bream 2, whole but gutted, scaled and trimmed of fins
- oranges 2
- fennel 2 small bulbs
- dill 1/2 bunch
- capers 2 tbsp
- rapeseed oil
- fennel seeds 1 tbsp
- flaky sea salt for seasoning
Heat the oven to180C/fan160C/gas 4. On a baking tray, lay out a sheet of foil and drizzle it with some rapeseed oil. Thinly slice the fennel (on a mandolin if possible) and put a layer of it on the foil. Slice one of the oranges and put the slices on top of the fennel and sprinkle on the capers. Put the fish on top and stuff in a bit of the fennel and orange into the gut cavity. Drizzle on a little more rapeseed oil and season with sea salt. Put a second layer of foil over the top and seal the fish up as if in a parcel. Put the tray into the oven at and bake for 25 minutes or until cooked through.
While the fish is in the oven, finely zest and juice the other orange. Put the juice and zest in a bowl and add 3 tbsp of the rapeseed oil and fennel seeds. Finely chop the dill and mix together into the dressing.
Remove the fish from the oven and put onto a serving plate. Add some of the cooked fennel and dress the whole fish with the orange and fennel seed dressing.
PER SERVING 421 kcals, protein 38.3g, carbs 10g, fat 26.5g, sat fat 1.3g, fibre 5.1g, salt 1.5g
Match this fish dish with Fiano, Surani Pietrariccia Fiano 2012, Puglia, Italy. This wine has its own citrus and herbal notes to chime perfectly with this fennel- flavoured fish.