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Spiced sea bass with caramelised fennel
With garlic, chilli & lemon
Gluten-free
gf
Spiced sea bass with caramelised fennel
With garlic, chilli & lemon
Gluten-free
gf
Serves
2
Cooks In
45 minutes
Difficulty
Super easy
Jamie Magazine
Dinner for two
Romantic meals
Mains
Sea bass
One-pan recipes
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
Recipe From
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
Recipe From
Jamie Magazine
By Abi Fawcett
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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.
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