Sea Bass With Fennel, Lemon And Capers












Ingredients
  • 2 sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and cleaned
  • 2 small fennel bulbs, fronds reserved
  • 3 tbsp small capers, drained and rinsed
  • 1 lemon, sliced
  • 2 dill sprigs
  • 25g butter
  • Olive oil
  • 100ml white wine
  • Sea salt and freshly ground black pepper

SERVES 4 

Directions
  • Preheat the oven to 200°C/Gas 6.
  • Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with the dill and dot over the butter in small pieces.
  • Drizzle the fish with a little olive oil and then wrap in foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary.
  • Place the parcel on a roasting tray and bake in the oven – about 20 minutes for the 600g fish, or 8–10 minutes if using the smaller ones – until the fish is just cooked through with the flesh flaking away from the bone.
  • Remove from the oven and leave to rest for a few minutes before serving (be careful of the hot steam when you unwrap the foil). Serve sprinkled with the reserved fennel fronds.

Comments

Post a Comment

Popular posts from this blog

Tandoori Lamb Chops

Image
Recipe Servings: 3 | Cook Time: 1 Hour 30 minutes Ingredients 175 gm hung yogurt 12 gm cumin powder 25 gm garam masala 20 gm coriander powder 20 gm turmeric powder 25 gm chili powder Salt to taste Lemon juice 40 gm ginger and garlic paste 12 lamb chops (one bone on) Method Apply salt and ginger & garlic to lamb chops and keep aside for 20 min. Take a bowl and make marinade with rest of the ingredients. Apply marinade to the chops and leave the bowl covered for another 30-60 min. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender. Once chops are cooked and have nice charred texture on top, remove from tandoor. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.
Read more

Jumbo fish fingers

Image
Cooks In25 minutes prep, plus cooking Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oil Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixtur
Read more