Black Bream with Fennel

Fish is classified as one of the top Superfoods by the World Health Organisation. 

Black Bream are a common fish in British waters in Spring, and also one of the meatiest and tastiest fishes you can eat for a relatively low cost! Read on for a simple recipe the whole family will enjoy.

Ingredients:

1 Bream per person, cleaned and scaled (ask the fishmonger)
1 Fennel bulb thinly sliced
2 Onions thinly sliced
Salt and Freshly ground black pepper
1 Lemon thinly sliced
Fry light

Method:

• Preheat oven to Gas Mark 6 / 200 degrees Electric
• Rinse the fish under a cold tap to ensure is it nice and clean. Pat dry with kitchen paper, including inside the cavity.
• Line a suitable tray with baking paper and scatter the onions and some of the fennel over the base.
• Lay the fish on top of the onions and fennel and then put a couple of slices of lemon and the same of fennel into each fish cavity.
• Add salt and pepper over each piece of fish, then cover with fry light before cooking.
• Place fish in middle oven and roast uncovered for about 30 minutes.
• Serve whole on plate with some of the fennel and onion and with your choice of vegetable.
• We served ours with Roast Vegetable Medley

This recipe works equally well using Sea Bass.