Oven‑Baked Sea Bream

Ingredients

• 4 sea bream (about 400 g each, ready to cook)
• 500 g waxy potatoes
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 bulb fennel
• 2 tsp Paprika powder
• 1 tsp fennel seeds
• 3 tbsp Olive oil (30 ml)
• 1 lemon

Instructions

1. 1.

   Wash the sea bream inside and out, then pat them dry with kitchen paper. Make several shallow slashes on both sides of the skin.

2. 2.

   Rinse the potatoes thoroughly and slice them about 5 mm thick. Spread rapeseed oil on a baking tray. Arrange the potato slices side by side, seasoning with salt and pepper.

3. 3.

   Clean and wash the fennel, then cut it lengthwise into thin slices. Distribute the fennel over the potatoes and lightly season. Mix paprika powder, fennel seeds, a touch of pepper and salt in a small bowl.

4. 4.

   Sprinkle both sides of each sea bream with the spice mixture. Place them on top of the vegetables and drizzle with olive oil. Bake in a preheated oven at 225 °C (fan‑forced 200 °C, gas: level 4) on the lowest rack for about 20 minutes.

5. 5.

   Rinse the lemon hot, dry it, halve it and squeeze out the juice. Plate the sea bream with potatoes and fennel, drizzle with lemon juice and serve.