Sea bass baked with wild fennel and lemon recipe
Posted by Fiona Nevile in Fish and Seafood | 0 commentsSea bass baked with wild fennel and lemon recipe
Set the oven to 220c (200c fan)
Ingredients:
- 2 sea bass, cleaned, without heads
- Half a lemon thinly sliced
- 4-6 sprays of wild fennel leaves
- 50 ml of dry white wine (or a light fish stock)
Method:
- Make two roomy boat shaped parcels using the foil that would allow for space around the fish when they are closed.
- Put a sea bass in each one.
- Tuck the fennel and lemon inside the fish and pour 25ml of white wine over each bass. Carefully crimp the parcels closed and bake them on a baking tray in the centre of the preheated oven for 20-25 minutes.
The lemon slices and fennel look pretty so serve them with the fish, with the juices from the parcels.
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