The key to this dish is the lemony flavor of the funnel and the aromatic of the white wine which pair very well with the rich flavor of the sea bream.

INGREDIENTS:

1 medium Sea Bream

½ pound scallions cut lengthwise

1 small fresh fennel sliced

1/3 pound compare tomatoes

2 cloves of garlic

½ cup white wine

One sprig each thyme, rosemary

½ lemon sliced

½ lime sliced

Fennel seeds, 1 red chili pepper

3-tablespoon olive oil

Salt and white pepper to taste

Sliced jalapeño (optional)

STEPS:

Preheat the oven to 400 degrees F.
Pat the Sea Bream dry, and season the fish on both sides with salt and white pepper, Stuff the inside with herb, sliced lemon, lime and 1 clove of garlic.
Place the Sea Bream fish in the center of lightly oiled roasting pan. Add the scallions, the sliced fennel, and the tomatoes around the fish. Sprinkle salt and white pepper, add white wine and drizzle generously with olive oil.

Bake on the lower rack for about 30 to 40 minutes or until the fish flakes.

Note:

Cooking the whole fish can be a bit intimidating, but it may be easy than you think. First, choose your favorite fish with clear, bright eyes and shiny skin. Then make sure you ask the fishmonger to clean it for you, and finally all you have to do is stuff it with aromatic herbs such as thyme, rosemary, lemon and garlic.