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