Sea bream with potatoes, carrots and fennel from the oven

Ingredients for 2 servings:

• 2 sea bream(s)
• 3 large potatoes
• 1 large carrot(s)
• 1 large fennel bulb(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 rosemary sprig(s), fresh
• 1 sprig(s) of fresh thyme
• 1 tsp sea salt
• 1 tsp pepper, crushed
• 1 tsp fennel seeds, or ground fennel
• 1 tsp sweet paprika powder
• ½ tsp chili flakes
• 1 tsp herbs de Provence
• 1 lemon(s) in slices
• 5 tbsp olive oil, good

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Roughly chop the potatoes, carrot, fennel, and onion. Trim any fennel fronds, if using, and set aside. Quarter the garlic. Preheat oven to 200 degrees Celsius (top/bottom heat). Combine the sea salt, pepper, fennel seeds, paprika, chili flakes, and Provençal herbs in a large bowl, reserving some. Mix the rest with the olive oil and add the chopped vegetables. Mix everything well. Rinse the sea bream thoroughly and pat dry. Season inside and out with the remaining herb mixture and fill each with a rosemary and thyme sprig, fennel fronds, and lemon slices, if desired. Arrange the vegetables on a baking sheet lined with baking paper. Drizzle the sea bream with a little olive oil and place on top of the vegetables. Cook for 30 minutes. A light, Mediterranean white wine goes perfectly with this dish.