French · Dinner
French Roast Sea Bream with Fennel
Sea bream fillet roasted skin-side up over sliced fennel and shallot with lemon rounds, white wine and fresh thyme. The fish stays moist while the fennel softens and caramelises slightly, creating an anise-sweet base under the herb-scented flesh. Served straight from the roasting dish with pan juices.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
329Calories
31.2gProtein
16.9gFat
10.8gCarbs
4.1gSugar
3.4gFiber
700mgSodium
109mgChol
2.5gSat Fat
870mgPotassium
90mgCalcium
1.6mgIron
3.2mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Pat the sea bream fillet dry, then season both sides with salt and black pepper.
2
Build
Thinly slice the fennel and shallot. Scatter them over a small roasting dish, drizzle with half the olive oil, and toss to coat.
3
Roast
Place the fennel and shallot in the oven on the middle rack at 400°F (200°C) for 8 minutes until edges soften and turn golden.
4
Build
Lay lemon slices over the roasted fennel, place the sea bream skin-side up on top, tuck thyme sprigs alongside, drizzle remaining olive oil and white wine over all.
5
Roast
Return to the oven at 400°F (200°C) for 10 to 12 minutes until the fish flesh turns opaque and flakes easily with a fork.
6
Plate
Squeeze lemon juice over the fish and fennel. Lift the fillet onto a plate with a spatula, spoon the roasted fennel and pan juices alongside, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bream fillet, skin on
- 7 oz200g fennel bulb
- 22 small shallot
- 88 thin lemon slices
- 4 tbsp60ml dry white wine
- 4 sprigs4 sprigs fresh thyme
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml lemon juice
