Roast sea bream with fennel, sourdough and preserved lemons

Name: Roast sea bream with fennel, sourdough and preserved lemons
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

www.deliciousmagazine.co.uk

Enjoy this sea bream recipe for two with a crisp glass of white wine – it's an easy dish for Friday night as there's minimal washing up.

View full recipe on www.deliciousmagazine.co.uk

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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