2 sea bream, filleted

1 red onion, sliced

2 small garlic cloves

1 red pepper, chopped

1 bulb of fennel, sliced

2 courgette, sliced

10 cherry tomatoes, halved

Small handful of dill, chopped

1/2 lemon squeezed

1/2 lemon sliced

New potatoes, boiled & sliced

Salt & Pepper


Plaice is a sustainable fish but when buying it make sure that it has been caught in trawls to reduce the impact of disturbing bottom dwelling species (check labels, or buy from a good fishmonger like Moxon’s, or the lovely fish van on North Cross Road Market). Make sure fillets are over 30cm, anything smaller is too young. It has long been overlooked in higher end gastronomy and rarely features on the menus of top restaurants, but it really is a superb fish, possessing a fine, moist texture and subtle but distinctive flavour. Other options to Plaice are Flounder, Dab or Sea Bream.


Preparation time 10 minutes. Cooking time 35 minutes.

Preheat the oven to 180°C. Heat 1/2 tbsp oil in a pan. Add the onion and cook until softened. Add the garlic and fennel, season, and cook until it softens slightly.

Spoon the fennel mix into a baking tray. Add the tomatoes, chopped pepper, sliced courgette and dill.

Arrange the sea bream fillets, skin-side down, over the veg mixture. Squeeze over half the lemon, then drizzle with the remaining oil; season well.

Cut 4 lemon slices from the remaining half and sit two on each fillet. Return to the oven for 8 minutes, or until the fish is cooked through and the veg is tender.

Serve with boiled new potatoes.

Suzanne James Catering

Sources fish sustainably
Sources fish sustainably