Roasted Sea Bream with Fennel - Seafood Friday

Ingredients

• 2 x whole sea bream
• 1 large fennel bulb, sliced
• 4 tbsp olive oil
• 6 bay leaves
• 1 large slice sourdough bread, cut into chunks
• 2 preserved lemons, pith discarded, peel finely sliced, plus 1 tbsp brine
• 100ml Noilly Prat or other white vermouth
• Handful chopped fresh parsley
• ½ bunch fresh dill, chopped
• 100g pitted large green olives, roughly sliced
• Juice ½ lemon