Ingredients

• 1 kg gutted and scaled sea bream
• 180 g stale rye bread
• 70 g shelled hazelnuts
• 1 lime
• 1 pink grapefruit
• lemon
• wild fennel
• extra virgin olive oil
• salt fine and flakes

Prepare an emulsion: mix vigorously with a fork (or better with a small whisk, which helps to incorporate air) the juice of the lime and pink grapefruit, 1 tablespoon of lemon, a pinch of fine salt and 2 sprigs of chopped fennel.
Place sea ​​bream on a baking tray lined with parchment paper; brush it with the emulsion and fill the belly with 2 sprigs of fennel; sprinkle with salt flakes and bake at 170 ° C for 35-40 minutes.
Cut meanwhile, the rye bread cubes. Split the hazelnuts in half and gently toast them for a few minutes with the bread in a non-stick pan with a drizzle of oil.
Remove from the oven the fish and serve the fillets with the crumbled bread and the hazelnuts, all seasoned with a drizzle of oil.

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