Recipe – Black Bream with Fennel and Lemon

Being fortunate enough to have a good fish vendor at my local London Farmers’ Market, we have it a couple of times a week.  It has the bonus of being healthy and easy (if one wants it to be).  Growing up, we caught many, many bream but I do not remember having it any way other than fried.  This is a healthy alternative to a childhood dish.


Serves 2

650-700g Black Bream, whole but gutted and cleaned

1 fennel

1 lemon

Olive Oil

Salt and pepper

Preheat oven to 180 degrees Celsius.  Chop fennel  bulb thinly discarding the inner core.  Place most of it on the bottom of a dish.  Slice lemon thinly into about 6 slices.  Place a couple of lemon slices on top of the bed of fennel.  Place cleaned and gutted whole fish on the bed of fennel and lemon.  Rub bream with olive oil, salt and pepper.  Stuff cavity of bream with another couple of lemon slices and a couple of pieces of fennel.

Black Bream Base

Bake for 22-25 minutes.  I test that fish is done by pulling the skin away.  It seems to pull away easily when done.

Filet and serve immediately with the fennel.  Squeeze the remaining lemon and a drizzle of fruity olive oil over the fish.  Enjoy.



Filed under Farmers'/Food Markets

2 responses to “Recipe – Black Bream with Fennel and Lemon

  1. glamorous glutton

    I’m not sure I’ve ever had bream. I’ll have to go in search of it and try out your recipe. GG

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