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The main dish, Mediterranean

Roasted sea bream with fennel

Roasted sea bream with fennel is a whole fish dish for 6 people, cooked on a bed of fennel softened in olive oil and flambeed with pastis. It takes 30 minutes of active work split between the morning and just before guests arrive, rated easy, at a cost of €9.80 per person. The key to success is watching the cooking time closely and letting the fish rest before filleting it at the table.

Two whole sea bream in the middle of the table, scented with fennel and pastis, it feels like a little trip to the coast.

Roasted sea bream with fennel
For
6 people
Work
30 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€9.80
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Two whole sea bream resting on melted fennel, scented with garlic, thyme and a splash of pastis flambeed at the table, this is a dish that stands apart from individual fillets. Keeping the head on during roasting keeps the flesh moist, and the slow cooked fennel brings a gentle anise sweetness that pairs naturally with the fish.

This is a spring or summer dish, perfect for a dinner with friends or a family lunch outdoors, with a light starter before and not much needed after. Filleting the fish in front of your guests gives a bit of tableside theater without requiring any real skill, and the flambeed pastis adds just the right amount of drama.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 30 min
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 2 steps, 33 min

In the morning, have your fishmonger clean the sea bream, soften the fennel, and stuff the fish before refrigerating everything. Just before guests arrive, arrange everything in the roasting pan and take the fish out of the fridge twenty minutes before cooking. At serving time, roast the fish during the starter course, then flambe the pastis and fillet the fish at the table in front of everyone.

The ingredients

6 people

Fish counter

  • Sea bream, about 1 kg each 2

Fruits and vegetables

  • Fennel bulbs 3
  • Lemons 2
  • Thyme 1 sprigs
  • Garlic 3 cloves

Pantry

  • Pastisoften in the pantry 4 cl
  • Olive oiloften in the pantry 8 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 2 pinch

Allergens Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Ask your fishmonger to scale and gut the sea bream, then rinse and pat them dry. 5 min

    They can also score both sides of the fish, which helps it cook evenly.

  2. Thinly slice the fennel and cook it in olive oil with the garlic and thyme for 15 minutes, until soft. 20 min

    Save the fennel fronds to garnish and add extra flavor.

  3. Tuck lemon slices and thyme into the belly of each fish, then keep them in the refrigerator. 5 min

    Don't salt the inside yet, do that just before cooking.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Spread the fennel in a large roasting pan, lay the sea bream on top, drizzle with olive oil and season with salt. 8 min

    Take the fish out of the fridge 20 minutes before roasting.

When it's time to serveThe final touches, right in front of your guests.

  1. Roast at 200 degrees for about 25 minutes, while serving the starter. 25 min

    Check by lifting the dorsal fin, it should come away easily when the fish is done.

  2. Pour the hot pastis over the fish, flambe it if you like, let rest for 5 minutes, then fillet at the table. 8 min

    Slide off the skin, then lift the fillets off in one motion with a large spoon.

Our tips to get it right

  • Pick two sea bream of equal size, around one kilogram each, so they cook at exactly the same rate in the same pan.
  • Check doneness by lifting the dorsal fin rather than cutting into the fish, that way you don't damage the flesh before serving it whole.
  • Use a pan wide enough that the two fish don't touch, otherwise trapped steam will keep them from browning properly.

The variations

  • Swap the pastis for dry white wine if you prefer a less pronounced anise flavor, the dish stays fragrant but more subtle.
  • For a version without whole fish, use thick sea bream fillets on the same braised fennel, they'll cook faster, around 12 minutes.
  • Add halved baby potatoes under the fennel from the start, they'll cook in the juices and round out the meal.

What to serve it with

  • Plain basmati rice or steamed potatoes
  • A tomato and basil salad to start
  • A dry white wine from Provence

Storage

Leftovers keep for two days in the refrigerator in a sealed container. This dish doesn't freeze well once cooked, the fish loses its texture. Reheat gently in a low oven to avoid drying out the flesh.

Questions about this recipe

Can I use a different fish instead of sea bream?

Yes, sea bass or gray bream of similar size work just as well with this recipe. Stick with fish around one kilogram each to keep the cooking time accurate.

Do I really need to flambe the pastis?

No, that part is optional, you can simply pour it hot over the fish without lighting it. Flambeing adds a nice moment at the table but doesn't change the flavor much.

How do I fillet the fish cleanly in front of guests?

Slide the skin off one side, then lift the fillet from tail to head using a large spoon or flat spatula. Flip the fish over and repeat on the other side.

Can this recipe be scaled up for more than 6 people?

Yes, add a third sea bream and another fennel bulb, as long as your pan is large enough that the fish don't overlap. Add a few extra minutes of cooking time if the fish are larger.

Can a whole roasted sea bream on a bed of fennel be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a whole roasted sea bream on a bed of fennel?

Allow 1 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a whole roasted sea bream on a bed of fennel?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a whole roasted sea bream on a bed of fennel cost?

About €9.80 per person, that's €58.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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