Jamie Oliver

Spiced sea bass with caramelised fennel

Spiced sea bass with caramelised fennel

Serves 2
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    382
    19%
  • Fat
    23g
    33%
  • Saturates
    10.7g
    54%
  • Protein
    34.1g
    76%
  • Carbs
    10.6g
    4%
  • Sugars
    9.6g
    11%
  • Salt
    0.9g
    15%
  • Fibre
    12.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Abi Fawcett

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Ingredients

  • 3 bulbs of fennel
  • 40 g butter
  • olive oil
  • 2 whole seabass , gutted and scaled, from sustainable sources
  • 1 clove of garlic
  • 1 fresh red chilli
  • 1 lemon
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Method

  1. Reserving the tops, cut the fennel into wedges.
  2. 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.
  3. Preheat the oven to 180ºC/350ºF/gas 4.
  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.
  5. Season with sea salt and black pepper, then slice the lemon into rounds and place 2 to 3 slices inside each fish cavity.
  6. Bake for 20 minutes, or until cooked.
  7. Serve with the fennel, scattered with the reserved tops.

Tip

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Nutrition per serving
  • Calories
    382
    19%
  • Fat
    23g
    33%
  • Saturates
    10.7g
    54%
  • Protein
    34.1g
    76%
  • Carbs
    10.6g
    4%
  • Sugars
    9.6g
    11%
  • Salt
    0.9g
    15%
  • Fibre
    12.7g
    -

Of an adult's reference intake