Roast sea bream with fennel, sourdough and preserved lemons

Roast sea bream with fennel, sourdough and preserved lemons

SERVES  2                    HANDS-ON TIME 10 MIN, OVEN TIME 35 MIN


Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.

Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.



             CALORIES    788KCALS
                         FAT    40.5G (4.1G SATURATED)
                PROTEIN    74.5G
                      FIBRE   6.7G
                       SALT    3.8G



1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon



1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.

2. Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.

3. Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.


delicious. tips

Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.

Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.



Roast sea bream with fennel, sourdough and preserved lemons
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Stuffed pumpkin

Stuffed pumpkin

Serves 4


Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans



  • 1 medium-sized pumpkin or round squash (about 1kg)
  • 4 tbsp olive oil
  • 100g wild rice
  • 1 large fennel bulb
  • 1 Bramley apple
  • 1 lemon, zested and juiced



  • 1 tbsp fennel seeds
  • ½ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 30g pecans, toasted and roughly chopped
  • 1 large pack parsley, roughly chopped
  • 3 tbsp tahini
  • pomegranate seeds, to serve


1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.

3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.



Stuffed pumpkin
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Stuffed pumpkin
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