Sea bream with fennel

Recipe second for 4 people based on Gilt-head bream - cooking method oven.

Preparation:

Preparation: Clean the fennel until you leave only the hearts, cut them in half. Boil them for 10 minutes in boiling salted water. Clean and gut the sea bream, wash and dry it. Inside put a sprig of thyme, salt and pepper. Arrange the sea bream in a baking dish with a clove of garlic, season it with oil poured in a trickle, salt and pepper. Arrange the drained fennel hearts around the sea bream and cook in a preheated oven at 180 degrees for about 30 minutes. Turn the fish halfway through cooking. Before serving, sprinkle it with the filtered juice of the two lemons. Accompanying wines: Gavi DOC, Trebbiano D'Abruzzo DOC, Vermentino Di Gallura DOC.