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Baked sea bass with fennel

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 3
  • Protein 40
  • Fat 13
  • Fibre 2
  • Salt 0.53

Nutrition per serving

  • Calories 284
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 3
  • Protein 40
  • Fat 13
  • Fibre 2
  • Salt 0.53

Ingredients

  • 2 small sea bass, scaled and gutted (ask your fishmonger to do this)
  • 1 fennel bulb, sliced
  • 1 lemon, sliced
  • handful basil leaves, roughly torn
  • small handful black olives
  • 1 tbsp olive oil

Method

  1. Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

  2. Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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