Clean, wash and slice the fennel. Cut garlic into cloves (do not peel), put 1-2 cloves aside. Wash potatoes thoroughly, dab dry and cut in half lengthwise. Wash herbs, chop half each.
Mix fennel, potatoes, garlic cloves, chopped herbs and 2-3 tablespoons of oil. Season with salt and pepper. Spread on the fat pan and bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
Possibly turn in between.
Wash and halve the lemon. Cut off 4 slices, squeeze the rest. Wash sea bream, dab dry, scratch skin several times. Season inside with salt and pepper and sprinkle with lemon juice.
Fill with 2 lemon slices, some rosemary and thyme.
Peel and chop the rest of the garlic. Mix with 2 tablespoons of oil and pepper, brush with sea bream. Clean and wash the spring onions. Wash the tomatoes. Add sea bream and tomatoes to the vegetables, spread the rest of the herbs on top.
Fry for another 25 minutes. Fry spring onions for about 10 minutes. Season vegetables to taste. Sprinkle Doraden with sea salt. Arrange everything. Drink: cool white wine.