Seabass baked with fennel
Preheat your oven to 200°C, gas 6
If you use seabass fillet, cook one fillet per person, and scatter the other ingredients on top of the fillet, bake for 15-20 minutes.
Here are the ingredients, per person
Half a lemon sliced
Half a small fennel bulb finely sliced
Some black or green olives
A dash of olive oil
The seabass will be cleaned and gutted, so just rinse it out and dry it with some kitchen paper.
Put abouta tablespoon of olive oil in an oven proof dish and spread it over the surface.
Put the seabass into the dish and season it inside with a little salt and some black pepper.
Put the fennel, lemon slices and olives into the fish cavity. Any that won’t go into the fish can be spead over the dish (see picture).
Cover the dish with a lid or kitchen foil, then bake for about 30 minutes, take the lid or foil off at about 25 minutes to allow the fish to go a bit crispy. Serve the fish in the dish.
This would be good served with new potatoes and a green salad. One fish is a good meal for one, but perhaps not enough for two if they are hungry!