Pan sheet herby sea bream and crunchy potatoes with white wine sauce



Difficulty: easy


INGREDIENTS
  • 3-4 sea bream fish
  • 2 fennel bulbs (sliced)
  • 2 Lemons.( sliced)
  • 2 cloves of garlic
  •  30 g bunch of fresh dill
  • 6-8 fresh thyme sprigs (rinsed)
  • 6 bay leaves
  • 6-8 green bird's eye chilli
  • 250- 300ml white wine.
  • Extra virgin olive oil 
  • 4-5 med sized carrots quartered
  • potatoes halved with skin on.

METHOD

1.    Preheat oven to 200°C/fan180°C/ gas  6. grease the base of a  large roasting tin with  olive oil and set aside.

place a pan on the hob, add 1/2 teaspoon olive oil and sauté half of the sliced fennel, garlic and green peppers until fragrant.

2.     Season the inside of the fish with olive oil then fill the cavity of each fish with the sautéed vegetables and the rest of the  fennel and lemon slices, dill, thyme and bay leaves, bay leaves .

season the halved potatoes and carrots with olive oil and pinch of salt, then scatter the rest of the vegetables and herbs on the remaining fennel, lemon and herbs, then pour over the wine. drizzle the whole sheet with extra olive oil.

3.      Cover the sheet with foil and bake for 25-30 minutes, basting the fish with the pan juices halfway, when the fish is firm to the touch carefully transfer the fish to  a bowl and cover loosely with foil to keep it hot.

4.      Make a quick sauce from the pan juices by tipping the juice(the fennel) in a blender, and blitz to till smooth. pour into a plate or  jug.

5.      Transfer the fish to serving plates,  serve with the baby potatoes and carrots, enjoy with the sauce, some drizzle of  extra olive oil and extra garnishing as shown in the picture.

 


Happy cooking!!

Notes: you can skin the fish side up if you don't like bones before serving

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