spiced sea bass with caramelised fennel

Recipes home

courses and drinks

starter
main courses
dessert recipes
snacks and sides
dressings / sauces
drinks

main categories

our favourites

american recipes
asian inspired
base recipes
boys' night in
breakfast recipes
budget meals
chilli freak
christmas anytime
girls' night in
italian
jamie magazine
new recipes
party food
recipease
romantic dinner for 2

method

baking
bbq
frying
grilling
roasting
steaming
stewing
stir fry

print this page

metric to imperial calculator

"Great kit makes cooking a pleasure."
Jamie Oliver

Crazy carrots kids cooking apron
£12.00

spiced sea bass with caramelised fennel

main courses | serves 2
1, Put the butter and splash of oil in a pan over a low heat, cook the fennel for 40 mins, or till golden and caramelised. Preheat the oven to 180C/gas 4.
2, Rub the lemon zest, garlicand chilli over the fish, season, and put 2–3 lemon slices inside each fish cavity. Bake for 20 mins, till cooked. Serve with the fennel, scattered with reserved tops.

Recipe by Abi Fawcett, photograph Sam Stowell

• from Jamie Magazine issue 6

Bookmark:

delicious

digg

facebook

stumble upon

ingredients

• 40g butter
• Olive oil
• 3 heads of fennel, cut into wedges, tops removed and reserved
• 1 lemon, zested and sliced
• 1 garlic clove, chopped
• 1 chilli, finely chopped
• 2 whole sea bass, cleaned and scored