Whole Roasted Sea Bass with Fennel and Lemon
Prep time: 40 minServes: 4
Pairs with
A whole fish on the table signals that the evening means business. The anise character of fennel enjoys a medium white with some texture — a white Rhône or a Verdicchio keeps company without dominating.
Ingredients
- 2 whole sea bass (about 500g each), gutted and scaled
- 2 fennel bulbs, thinly sliced (save the fronds)
- 1 lemon, thinly sliced
- 4 garlic cloves, crushed
- 4 sprigs thyme
- Olive oil
- Flaky sea salt, black pepper
- 100ml dry white wine
Method
- 11. Heat the oven to 200°C.
- 22. Spread the fennel slices in a roasting tin large enough for both fish. Drizzle with olive oil, season.
- 33. Score the sides of each fish three times at an angle with a sharp knife. Rub with olive oil and salt, inside and out.
- 44. Stuff the cavities with lemon slices, garlic, and thyme.
- 55. Lay the fish on top of the fennel. Pour the wine around.
- 66. Roast 25–30 minutes until the fish flakes easily at the backbone and the fennel has caramelised at the edges.
- 77. Garnish with fennel fronds and serve straight from the tin.