Delicious UK - (02)February 2020

46 deliciousmagazine.co.uk

Roastseabreamwith

fennel,sourdoughand

preservedlemons

SERVES2.HANDS-ONTIME 10 MIN,

OVEN TIME 35 MIN

KNOW-

HOW

Preservedlemonshavebeen

pickledinbrineandadda

citrussyboosttodishes.

You’llfindthemindelisandlarge

supermarkets.SeeTheKnowledge

formoretipsonhowtousethem.

FOOD

TEAM’S

TIP

Usethebestfishavailable

fromyourfishmongeron

theday.CurrentlytheMarine

ConservationSocietysuggestsgood

qualityfarmedseabreamare the

most sustainable choice.

• 1 largefennel bulb, sliced (fronds
  reserved)


• 4 tbspoliveoil


• 2 x 450gsustainableseabreamor
  otherroundfishsuchasseabass,
  gutted and scaled (see tip)

ROAST OF THE MONTH

So simple, so good:

sea bream for two

RECIPE AND FOOD ST YLINGJEN BEDLOE PHOTOGRAPHMAJA SMEND ST YLINGVICTORIA ELDRIDGE

Classicfreshf lavourscombineforcesina fishdishthat’s

simpletoprepareandquicktocook plusthere’sminimal

washingupinvolved.Chilla goodbottleofwhitewine and

you’llsoonbeenjoying a supper fit for a king.

JEN BEDLOE, FOOD EDITOR

• 6 bayleaves


• 1 largeslicesourdough bread,
  cutintochunks


• 2 preservedlemons(see
  Know-how),pithdiscarded,peel
  finelysliced,plus1 tbspbrine


• 100mlNoillyPrat or other white
  vermouth


• Handfulchoppedfreshparsley


• ½bunchfreshdill,chopped


• 100gpittedlargegreenolives,
  roughlysliced(such as halkidiki)


• Juice ½ lemon

1 Heattheovento200°C/180°C

fan/gas6.Arrangethefennelslices

ina shallowroastingtinordishbig

enoughtoholdthefish.Drizzle

with1 tbspoftheoil,seasonwith

saltandpepper,thenroastfor

15 minutesuntilstartingtosoften.

2 Slashonesideofeachfish 3

timeswitha sharpknife,thentuck

a bayleafintoeachslash.Remove

the fennel from the oven and

scatterthesourdoughoverit.

Sitthefishontop,slashed-side

up,thensprinklewiththesliced

preservedlemons.Drizzlethe

fishwiththebrine,2 tbspofthe

oliveoilandthevermouth,then

seasonwithblackpepperonly

(thebrineandlemonsaresalty).

Returnthedish/tintotheoven

androastfor 20 minutes

oruntilthefleshisopaqueand

comesawayeasilyfromthe

boneswhenyoutestthefish

withthepointofa knife.

3 Meanwhile,mixthereserved

fennelfronds,parsleyanddill

withtheslicedolives,remaining

oliveoilandthelemonjuice.

Spoontheherb/olivemixover

thefishandservewithbuttered

potatoesormoresourdough.

PERSERVING788kcals,40.5gfat

(4.1gsaturated),74.5gprotein,

16gcarbs(5g sugars), 3.8g salt,

6.7g fibre

NEXT

MONTH

Slow-cooked

roastporkwith

cannellini beans