Prep. Time: 10′      Cooking Time: 50′      Serves 4


  • 1 sea bream (about 1.5kg)
  • 6 potatoes, in very thin slices
  • 2 cloves of garlic, crushed with skin
  • 3 onions, in rings
  • 1 fennel bulb, sliced
  • 3 tomatoes, sliced
  • ½ bunch fresh parsley, chopped
  • ½ bunch fennel leaves, chopped
  • 1 cup extra-virgin olive oil
  • ¼ cup dry white wine
  • Salt, freshly ground pepper


  1. Gut and scale the fish.
  2. Wash very well, inside and out, and season.
  3. Lay the potato slices in a deep baking dish, and top with the onion.
  4. Add the crushed garlic and sliced fennel bulb.
  5. Sprinkle with the herbs.
  6. Place fish on top of the vegetables and season.
  7. Finish with the slices of tomato and pour the wine and olive oil.
  8. Cover dish with aluminum foil and cook in a preheated oven for 30 minutes at 180 °C.
  9. Remove the foil and continue cooking for a further 20 minutes, until the potatoes become soft.
  10. Serve with the vegetables and sauce while still warm.


Source: Argiro Barbarigou