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Sea bream with potatoes, fennel and olives
Fruit and vegetables
1 large
fennel
bulb, cut in half and then cut into 1cm/½in half-moon slices
200g/7oz datterini or
cherry tomatoes
, cut in half
2 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
2 heaped tbsp pitted black
olives
, preferably taggiasca
1 tbsp
capers
in vinegar, drained
Cooking ingredients
2 tbsp extra virgin
olive oil
, plus extra for rubbing
salt and freshly ground
black pepper
100ml/3½fl oz fish
stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Meat, fish and poultry
1 whole
sea bream
, scaled, filleted and lightly scored on the skin side
Other
12
Charlotte
or roseval potatoes, peeled
50ml/2fl oz
white wine
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