Recipe: Simple sea bass with fennel (France)
Being truthful, it was more like three bottles – but any number will go wonderfully well with this simple and satisfying fish dish.
It's almost as good as Monica's sea bream (don't tell her) and very easy to prepare, leaving you free to enjoy a glass as cool as an ocean breeze.
TIP: While we recommend using whole fish on the bone for superior flavour, you can use four small fillets or sea bass instead if you're squeamish.
INGREDIENTS (serves 2)
2 x small whole sea bass (gutted and scaled – ask your fishmonger)
1 x lemon, sliced
1 x fennel bulb, sliced
1 x small handful of black olives, stoned
1 tbsp olive oil
1 x small handful basil
Salt and pepper
- Pre-heat oven to 200℃.
- Wash and dry fish, then season liberally and fill cavities with lemon and fennel slices, plus some basil.
- Spread the rest, plus olives in a roasting tin and lay fish on top.
- Drizzle with oil and bake for 30 minutes or until fish is just cooked through.
While the fish is cooking, savour the amazing smell and get stuck into some Domaine De La Croix Cru Classé Irresistible Rosé.