Let’s start preparing our sea bream with fennel. Peel the potatoes, cut them into slices not too thin, then into sticks and then into cubes. We take the olives, stone them and chop them coarsely.
In a large pan, heat 4 tablespoons of extra virgin olive oil; then let’s skip the diced potatoes with the pieces of dried fennel and the whole garlic cloves. When the potatoes are golden, season with salt and pepper, add the chopped fennel and olives.
We mix everything well for a couple of minutes before turning off the heat; we remove the garlic cloves and the pieces of fennel.
Season the sea bream inside and out with salt and pepper, then place it on an oval or rectangular terracotta dish lightly greased with oil.
Fill the belly of the fish with 3 tablespoons of potatoes and surround it with the rest. We make a transversal cut in 4-5 points of the surface of the fish, wet it with the remaining extra virgin olive oil and cook it in a preheated oven at 190 ° for about 45 minutes. We serve immediately hot.
