Roast sea bream with fennel, sourdough and preserved lemons - delicious. magazine

Ingredients

• 1 large fennel bulb, sliced (fronds reserved)
• 4 tbsp olive oil
• 2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
• 6 bay leaves
• 1 large slice sourdough bread, cut into chunks
• 2 preserved lemons (see Know-how), 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 (such as halkidiki)
• Juice ½ lemon