Oven Baked Sea Bream stuffed with Rosemary and served with baked Fennel

Get your fishmonger to clean the sea bream, wash under a cold tap and dry with some kitchen paper. Paint on both sides generously with olive oil, season with salt and fresh (preferably) white pepper and lemon juice, stuff the fish's cavity with rosemary and put in an ovenproof dish.

Cut off the base of the fennel bulbs, discard the outer leaves and chop into smallish pieces. Toss in a little olive oil, season with a little salt, add a little rosemary and put into an ovenproof dish.

Start up the wood burning oven and have a couple of glasses of white wine. When ready at a medium heat, cover the fennel with some foil and put at the back of the oven for about 20 minutes until just softened  Picture  .

Give the fish one last paint of olive oil, and put in the oven  Picture  . Carefully turn the fish over after about eight minutes and continue to cook for about fifteen minutes in total until just cooked  Picture  .

Spoon some fennel on to serving dishes, put a fish on top and serve immediately with a lemon wedge and some boiled little ptartoes if you like.