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Ingredientes
- 1 x 2.25kg sea bass scaled and cleaned but not filleted (qv)
- 2 Tbsp. fennel seeds
- Â Â sea salt and coarsely grnd black pepper
- 2 x red onions peeled and sliced thinly
- 2 x lemons sliced
- 1 x few parsley stalks
- 2 x fresh fennel bulbs trimmed and sliced
- 1 x juice of 1 lemon
- 5 x tablespoofs extra virgin olive oil
- 75 ml white wine
Direcciones
- Preheat the oven to 190C/ 375 F/Gas 5.
- Preheat the grill.
- Put half the fennel seeds and some salt and pepper inside the cavity of the fish brush the skin with a little extra virgin olive oil and grill for about 56 min on each side till the skin is lightly charred.
- Place half the onion and lemon slices parsley stalks fennel slices and the remaining fennel seeds in a large ovenproof dish lay the fish on top and cover with the remaining onion lemon parsley and fennel.
- Pour over the lemon juice extra virgin olive oil and white wine and bake in the oven for about 30 min or possibly till the flesh is hard to the touch.
- Serve either warm or possibly cool with Salsa Verde (qv).
- The grilling of the skin before baking gives the bass a distinctive and interesting flavour.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 517mg | 15% |
| Total Carbs 14.35g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.66g | 2% |
| Protein 2.21g | 4% |
