Baked bream, fennel and tomatoes

Serves 2


  • 2 fennel bulbs, trimmed and cut into 1cm thick slices
  • Extra virgin olive oil to drizzle
  • 125g cherry tomatoes
  • 2 sea bream fillets, scaled
  • 6 thin slices of lemon
  • Sea salt
  • Handful dill fronds
  • Handful fresh tarragon leaves


Preheat the oven to 200c/Gas 6. Line a baking tray with foil.

Lay the fennel on the baking tray and drizzle with olive oil. Bake for 15 minutes.

Scatter the tomatoes over the fennel and lay the bream fillets on top, skin side down. Arrange the lemon slices on the fish, add a generous drizzle of olive oil and season with a generous pinch of sea salt. Bake for a further 25 minutes.

Remove from the oven, scatter over the herbs and serve.