Lemon And Fennel Sea Bream - cooking recipe

Ingredients

3 small fennel bulbs (about 14 oz), quartered lengthwise, 1 tbsp chopped tips reserved
4 None whole sea bream or baby snapper (2 2/3 lbs)
1 None lemon, 2 tsp grated peel, lemon thinly sliced
1/4 cup lemon juice

Preparation

Preheat the oven to 425\u00b0F. Lightly spray a large, shallow flameproof baking pan with no stick cooking spray. Cook fennel on medium heat until lightly browned. Transfer to oven; bake for 15 mins.
Meanwhile, score fish 3 times on each side. Rub all over with lemon peel; fill cavity with lemon slices. Place fish on top of fennel and bake for 20 mins, or until cooked through. Sprinkle with lemon juice and reserved fennel tips.