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Add a photoRaciónes: 4
Ingredientes
- extra virgin extra virgin olive oil
- 6 lrg spring salad onions minced
- 3 lrg clv garlic peeled and minced
- 20 gm dill roughly minced
- 4 x 400g sea bass gutted and cleaned
- 4 Tbsp. pernod
Direcciones
- Heat 2 tbsp oil in a saucepan and gently fry the onions and garlic till just softened.
- Cold.
- Stir in the dill and plenty of salt and pepper.
- Use this to stuff the sea bass.
- Place each fish on a large oiled sheet of foil. Score two slits in each side of the fish.
- Slowly drizzle over the pernod.
- Loosely wrap each fish in a foil parcel tightly sealing around the edges.
- Place on a baking sheet and bake at 200C/400F/ Gas Mark 6 for 20 to 25 min unwrapping the foil for the last 5 - 10 min.
- Test if it is cooked by inserting a knife into the thickest part: it is ready when the flesh comes away easily from the bone.
- Serve piping warm either in their parcels or possibly removed to plates with the juices poured over.
- If you can only find larger sea bass use two 500g fish and add in on an extra 5 - 10 min to the cooking time.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 0.85g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.23g | 0% |
