Sea Bream, Fennel and Potato Traybake

Name: Sea Bream, Fennel and Potato Traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 1 small fennel bulb; 2 large baking potatoes; 1 small onion; 1 garlic clove; salt and pepper (to taste); 100 ml white wine; 2 whole sea bream; ½ lemon; 2 sprigs thyme; 2 sprigs rosemary; 2 sprigs parsley; small handful of parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 people
Calories
354 kcal
Course
Main Course
Cuisine
Fusion, French, British

Sea Bream, Fennel and Potato Traybake

Nash Knight

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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)

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Ingredients

Servings

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

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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 Information

Show Details

Calories 354kcal (18%) Carbohydrates 29g (10%) Protein 30g (60%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 190mg (8%) Potassium 763mg (22%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 280IU (6%) Vitamin C 26mg (29%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	29g	10%
Protein	30g	60%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	190mg	8%
Potassium	763mg	16%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	280IU	6%
Vitamin C	26mg	29%
Calcium	61mg	6%
Iron	2mg	11%