Baked sea bream with gratinated fennel and thyme potatoes

Ingredients

For 1 serving

• Sea bream180 g
• Fennel1
• Potatoes180 g
• Breadcrumbs10 g
• Extra virgin olive oil10 g
• Thymeto taste
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – April

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes, rinse them and cut into roughly 2 cm cubes.
2. Spread the potatoes on a lined baking tray, toss with half the oil, the thyme and a pinch of salt, and roast for 15 minutes.
3. Meanwhile trim any bruised outer layers and the tough base from the fennel, then cut it into wedges about 1 cm thick.
4. Add the fennel wedges to the tray, sprinkle them with the breadcrumbs and cook for another 10 minutes, until the potatoes start to colour.
5. Pat the bream fillet dry, season with salt and pepper and lay it skin side down on the tray; cook for 10–12 minutes, until the flesh is white and flakes with a fork and the fennel topping is golden.
6. Serve the bream with the vegetables, drizzled with the lemon juice and the remaining oil.