Roasted sea bream with agretti and cucumber Serves 4
Preheat your oven to 180˚C/350˚f/gas mark 4. Mix together the fennel, red onion, apple and celery in a large bowl with the lemon juice, olive oil and seasoning until everything is well coated. Tip out onto a baking tray lined with parchment paper, spreading the ingredients out evenly. Place the two fish on top, sprinkle with salt and fold the parchment paper to seal, then bake for 20 minutes.
When the fish are cooked, place them onto a board ready to remove from the bone and transfer everything else, juices included, into a saucepan. Place the pan over a medium heat, add the apple juice and heat until the vegetables are fully cooked through.
Put everything into a processor and create a purée, then pass it through a fine-mesh sieve into a clean saucepan. Heat again and pour in the cream, mixing well. Add the agretti, cucumber and dill and cook for a further few minutes.
Remove the fish from the bone and divide the fillets between four plates. Pour the sauce over it and serve immediately—wild rice would make a good accompaniment.