- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 sea bream, approx 400g, cleaned and gutted
- 1 kg coarse sea salt
- 1 bulb fennel, finely chopped
- 2 tsp fennel seeds
- 1 lemon, sliced
- 1 bunch of parsley, chopped
- 1 red onion, peeled and sliced into rings
- grated zest and juice of 1 limes
- black pepper
- balsamic vinegar, (preferably aged), to taste
- olive oil, to taste
- salad leaves, such as rocket or watercress, to serve
1. Preheat the oven to 180°C/Gas 4.
2. Mix together half the chopped fennel with the sea salt and fennel seeds.
3. In a roasting tray spread a third of the sea salt mixture in a 2cm deep layer the same shape as the sea bream.
4. Stuff the sea bream with the remaining fennel, lemon slices and parsley and a little of the sea salt mixture. Place the sea bream on top of the salt layer in the roasting tray.
5. Rub the remaining sea salt over the top of the sea bream.
6. Bake the sea bream for 15 minutes.
7. Meanwhile, preheat a grill. Grill the red onion rings until charred and softened.
8. In a bowl toss together the charred red onion, lime zest and juice and balsamic vinegar. Season with salt and freshly ground pepper.
9. Make a salad dressing from olive oil and balsamic vinegar, seasoned with salt and freshly ground pepper.
10. Toss the salad leaves with the dressing and the red onion.
11. Serve the roast sea bream with the salad on the side.
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