1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Baking sheet, 1 Citrus juicer, 1 Paper towel, 1 Small bowl
1 Rinse fish inside and out and pat dry thoroughly with paper towels. Slit the skin on both sides several times.
2 Scrub potatoes thoroughly and cut into 5 mm (approximately 1/4 inch) thick slices. Spread canola oil on a baking sheet. Arrange potato slices next to each other on sheet and season with salt and pepper.
3 Rinse and dry fennel, then cut lengthwise into thin slices. Arrange over the potatoes and season with salt. Mix paprika, fennel seeds and some salt and pepper in a small bowl.
4 Sprinkle sea bream on both sides with the spice mixture. Place on the vegetables and drizzle with olive oil. Bake on bottom rack of preheated oven at 225°C (fan: not recommended, gas; mark 4) (approximately 425°F) for about 20 minutes.
5 Juice the lemon. Sprinkle sea bream with the lemon juice and serve with potatoes and fennel.