Sea bream with potatoes from the oven

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 bulb/s of fennel, approx. 250 g
• 150 g celery
• 100 g onion(s)
• 1 orange(s), untreated
• 100 ml dry vermouth
• 4 tbsp olive oil
• 1 tsp pepper, Szechuan pepper (coarsely ground)
• Salt
• 1 lime(s), untreated
• 2 sprigs rosemary
• 2 fish(s), sea bream 450 g each
• 120 g cherry tomatoes
• Sea salt, coarse

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thoroughly brush the potatoes with their skins under running water and cut into 1/2 cm thick slices. Clean the fennel, cut out the stalks in wedges; set the fennel greens aside in cold water. Cut the fennel into 1/2 cm thick slices. Clean the celery, remove the strings, wash them, and cut them into 4 cm long pieces. Finely slice the onions. Thinly peel the orange zest with a vegetable peeler and remove the white inner pith. Squeeze the orange. In a bowl, mix the orange juice and zest with the vermouth, oil, and Szechuan peppercorns. Stir in the potatoes and fennel and season with salt. Spread the potatoes, vegetables, and marinade on a baking sheet and roast in a preheated oven at 220°C (fan oven not recommended) on the lowest rack for 10 minutes. Cut the lime into 6 thin slices and roughly chop the rosemary. Stuff the sea bream with lime slices and rosemary, season the sea bream all over with salt, and place on top of the vegetables. Add the celery and continue cooking for 15-20 minutes. Add the tomatoes 5 minutes before the end of the cooking time. Remove the tray from the oven, sprinkle the sea bream with sea salt and fennel leaves, and arrange on plates. Drink suggestion: a light red wine, such as a Schwarzriesling from Rheinhessen.