Eat the Seasons… April

Roasted Sea Bream with Fennel, Cherry Tomatoes & New Potatoes

Preparation time: 10 mins
Cooking time: 35 minutes


  • 2 Sea Bream, filleted
  • 1 Red Onion, sliced
  • 2 Small Garlic Cloves
  • 1 Red Pepper, chopped
  • 1 Bulb of Fennel, sliced
  • 2 Courgette, sliced
  • 10 Cherry Tomatoes, halved
  • Small Handful of Dill, chopped
  • 1/2 Lemon, squeezed
  • 1/2 Lemon, sliced
  • New Potatoes, boiled & sliced
  • Salt & Pepper


  1. Preheat the oven to 180°C.
  2. Heat 1/2 tbsp oil in a pan. Add the onion and cook until softened. Add the garlic and fennel, season, and cook until it softens slightly.
  3. Spoon the fennel mix into a baking tray.
  4. Add the tomatoes, chopped pepper, sliced courgette and dill.
  5. Arrange the sea bream fillets, skin-side down, over the veg mixture. Squeeze over half the lemon, then drizzle with theremaining oil; season well.
  6. Cut 4 lemon slices from the remaining half and sit two on each fillet. Return to the oven for 8 minutes, or until the fish is cooked through and the veg is tender.
  7. Serve with boiled new potatoes.


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