Jamie Magazine
By Abi Fawcett
45 mins
Super easy
serves 2
Recipe From
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.
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