Sophie Grigson's Roast Fish with Fennel and Peppers
Sea bream cooked on the barbecue.
Ingredients
Method
- Preheat the oven to 225C/Fan 200/Gas 7.
- Squeeze the juice of half a lemon over the fillets of fish and season with salt and pepper. Place in the fridge until needed.
- Trim the fennel reserving the feathery fronds on top. Cut each one into 8 wedges if large, 4 if smaller. Spread fennel wedges, pepper strips, onion wedges, garlic cloves and herbs out in a single tight layer in a wide roasting dish or baking tray. Season with salt and pepper and the remaining lemon juice, then spoon over 3 tablespoons extra virgin olive oil. Mix well so that all the veg are coated in oil, then spread out again. Roast for about 20 minutes, turning once, until all the veg are tender, patched with brown here and there.
- Lay the fish fillets on top, skin-side up, brush with remaining oil. Return to the oven and cook for a final 3-5 minutes until the fish is just cooked through. Serve at once, scattered with reserved fennel fronds and parsley.
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