Sea bream with potatoes, fennel and olives recipe
 A lighter dish of roasted sea bream, with potatoes and fennel. Caper and olives add a salty twist. 12 Charlotte or roseval potatoes, peeled1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in halfsalt and freshly ground black pepper 12 Charlotte or roseval potatoes, peeled 1 large fennel bulb, cut in half and then cut into 1cm/½in half-moon slices 2 tbsp extra virgin olive oil, plus extra for rubbing 1 whole sea bream, scaled, filleted and lightly scored on the skin side 2 heaped tbsp pitted black olives, preferably taggiasca 200g/7oz datterini or cherry tomatoes, cut in half salt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter1 tbsp capers in vinegar, drained2 tbsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 50ml/2fl oz white wine 100ml/3½fl oz fish stock 50g/1¾oz unsalted butter 1 tbsp capers in vinegar, drained 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices.Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes.To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. To make the fish, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until just tender. Drain, leave to cool and then cut into 5mm/¼in slices. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Cook the fennel in another saucepan of boiling salted water for about 5 minutes or until tender. Drain. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Heat the oil in a large non-stick, ovenproof frying pan over a medium heat and rub some oil on the flesh side of the fish. Cook the fish, skin-side down, for 2 minutes. At the same time, add the potatoes to the pan and cook the potatoes on either side until they start to colour. Add the fennel and fry for 1 minute. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Season the fish with salt and pepper, then transfer the fish so it is skin-side up on the top of the potatoes and fennel. Scatter the olives and tomatoes over the fish. Place the pan in the oven and cook for 5 minutes. Place the pan in the oven and cook for 5 minutes. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To make the sauce, reduce the wine and stock in a small saucepan. When reduced to a third, add the butter, capers and parsley. Cook for 2–3 minutes. Season with salt and pepper and set aside. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce. To serve, place the potatoes and fennel on a serving plate and add the sea bream, tomatoes and olives on top. Fish by spooning over the sauce.