The fennel here is a beauty. For the sea bream, I like them rounded and small. When I buy fish in Italy they always ask if I want it cleaned for grilling or oven roasting. I like this, that they bother to ask how you will be cooking your fish. I often ask them how to cook it, and for the recipe! Any small whole fish is of course suitable.
Cook the potatoes in their skins in boiling salted water until they are soft all the way through, but not falling apart. Drain and when cool enough to handle, peel them. Slice into rounds of about 1 cm (½ inch).
Rinse the fish and wipe with paper towels. Into the cavity of each put a whole garlic clove, a clump of parsley and a sprinkling of coarse salt. Drizzle
Serve the potatoes with the fish, and a plate on the side to fillet the fish on. Drizzle a little olive oil over the fish on your plate and give a grinding of black pepper.
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