Roasted Sea Bass with lemon, fennel and rosemary

• Ali

We eat a lot of fish, even when we’re not eating clean and even Miss H loves it!

Sea bass has such a fresh flavour that it goes really well with fennel and lemon. I love dishes that are quick and simple to prepare and cook and for me a one dish meal is a real win win which is why I love this. Simple to prep, put it all into the pan and leave it to cook while you chill with friends or family. I might serve it with some baked sweet potato wedges or cauliflower mash if I was after a more filling supper but it is equally delicious on its own.

Serves 4

Ingredients  

• 800g sea bass (weight after scaling, filleting and pinboning) from a sustainable source such as Fish For Thought, Newlyn, Cornwall
• 2 x bulbs of fennel
• 2 x lemons
• A few sprigs of rosemary
• A drizzle of Olive Oil
• Sea Salt and Black Pepper

Method

1. Lightly oil a baking tray and preheat the oven to 190c (gas mark 5)
2. Cut the fennel into thin slices down through the whole bulb, arrange these on the baking tray
3. Place the fillets on top of the fennel with the skin side down
4. Put a slice of lemon on top of each fillet along with a little sea salt and a few twists of black pepper
5. Finally, lightly drizzle a little olive oil over the fillets
6. Roast in the oven for 12-15 minutes
7. Serve with fennel under the fish and pour any juices from the cooking over the top
8. This dish is great with roasted sweet potato wedges and a few rocket leaves to garnish