Spiced sea bass with caramelised fennel

Name: Spiced sea bass with caramelised fennel
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 3 bulbs of fennel; 40g butter; olive oil; 2 whole sea bass, gutted and scaled, from sustainable sources; 1 clove of garlic; 1 fresh red chilli; 1 lemon

With garlic, chilli & lemon

Gluten-free

45 mins

Super easy

serves 2

nutrition per serving

Calories

19%

Fat

33%

Saturates

54%

Sugars

11%

Salt

15%

Protein

68%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Abi Fawcett

Ingredients

3 bulbs of fennel

40g butter

olive oil

2 whole sea bass, gutted and scaled, from sustainable sources

1 clove of garlic

1 fresh red chilli

1 lemon

Method

Reserving the tops, cut the fennel into wedges.
Place the butter and a splash of oil in a pan over a low heat, add the fennel and cook for 40 minutes, or until golden and caramelised.
Preheat the oven to 180ºC/350ºF/gas 4.
Score the fish on each side. Peel and finely chop the garlic, deseed and finely chop the chilli, then rub all over the fish with the lemon zest.
Season with sea salt and black pepper, then slice the lemon into rounds and place 2 to 3 slices inside each fish cavity.
Bake for 20 minutes, or until cooked.
Serve with the fennel, scattered with the reserved tops.