Black Seabream with Fennel and Tomatoes

Rinse fish with cold water and pat dry. Season fish inside and out with salt and pepper. Make 3 diagonal slits in fish and stuff each slit with a slice of orange.

Rinse, trim and cut fennel into 1 cm thick (approximately 1/2-inch thick) strips. Rinse, quarter and remove seeds from tomatoes. Cut tomatoes into strips.

Preheat oven to 200°C (approximately 400°F).

Heat 2 tablespoons olive oil in a large pan. Add fennel and sauté 3-4 minutes. Add tomatoes and simmer briefly. Transfer vegetables to a roasting pan and season with salt, pepper and lime juice.