Now this is a very easy dish. All you need to do is bake some seabass with the addition of a handful of ingredients to get yourself a tasty and colourful meal. The recipe is a free adaptation of one found in one of the many cooking magazines I buy, so please feel free to experiment with the ingredients you like the most and add them on to the fish.
- 2 seabasses, whole, descaled and gutted (you can ask your fishmonger to do this)
- 1 fennel bulb, finely sliced – leaves put aside
- 50g black olives, pitted
- 2 red chillies, finely sliced
- 1 bunch of basil, finely sliced
- 1 whole lemon, sliced (I used limes here)
- Pre-heat your oven to 160C. Line a baking tray and put the fish on top of it, with their heads facing opposite directions. Season both sides of each fish with plenty of salt and pepper.
- Fill the cavities of the fish with the fennel leaves, some basil and one or two lemon slices.
- Arrange the rest of the ingredients around, under and above the fish, then drizzle with some olive oil.
- Bake for about 30-40 minutes, until the fish is cooked but not dry.
- Remove from the oven, fillet and serve.
One thought on “Fennel-scented Seabass”
wow that seabass looks damn tasty, i hope you enjoyed your meal!