Tsipoura sto Fourno (Baked Gilt-Head Bream with Fennel)

• 2 medium Sea bream, whole, cleaned
• 1 medium Fennel bulb
• 1 medium Lemon
• 3 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 150 ml Dry White Wine
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Trim the fennel and slice it thinly, then slice half the lemon and cut the remaining half into wedges. Thinly slice the garlic.
2. Scatter the fennel and sliced garlic in a baking dish, then drizzle with 1 tbsp of the olive oil and season with a pinch of the fine sea salt and black pepper. Pour in the dry white wine and lay the lemon slices over the fennel. Bake for 10 minutes to start softening the fennel.
3. Pat the sea bream dry, then season the cavity and skin with the remaining fine sea salt and black pepper. Tuck a lemon wedge into each fish cavity and rub the skin with the remaining olive oil. Nestle the fish on top of the fennel.
4. Bake for 18 to 22 minutes, until the flesh is just opaque and flakes easily at the thickest part. If the pan looks dry at any point, spoon some of the winey juices over the fish. Rest for 3 minutes before serving.
5. Finely chop the fresh parsley and stir it through the fennel and pan juices. Serve the fish with the fennel and spoon the light sauce over the top, with any remaining lemon wedges for squeezing.

Made this recipe? Rate it — a comment is optional.