Spiced sea bass with caramelised fennel

Name: Spiced sea bass with caramelised fennel
Total time: 45 min
Yield: 2
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

With garlic, chilli & lemon

Gluten-freegf

Serves 2

Cooks In45 minutes

DifficultySuper easy

Nutrition per serving

Calories 382 19%
Fat 23g 33%
Saturates 10.7g 54%
Sugars 9.6g 11%
Salt 0.9g 15%
Protein 34.1g 68%
Carbs 10.6g 4%
Fibre 12.7g -

Of an adult's reference intake

Jamie Magazine

By Abi Fawcett

Tap For Method

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

Tap For Method

Jamie Magazine

By Abi Fawcett

Tap For Ingredients

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.