Baked Sea Bass with Fennel and Herbs
By OcadoLife
Published on 22 May 2022
Chef Angela Hartnett’s deliciously simple Mediterranean classic.Time and servings
35 minsTotal time
4Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 1 drizzle of olive oil, for greasing
- 4 sea bass fillets, around 400g each
- 0.5 bunch of fresh dill
- 1 lemon, sliced
- 1 celery stick, cut into 6 pieces
- 0.5 fennel bulb, cut into strips
- 1 whole head of garlic, sliced
- 1 bunch of fresh flat-leaf parsley
- 4 sprigs of fresh thyme
- 400 g of new potatoes, to serve
- 250 ml of white wine
Method
Step 1
Preheat the oven to 200°C/Gas Mark 6/180°C for fan-assisted ovens.Step 2
Lightly grease the base of a large, deep dish or roasting tin with olive oil – it should be big enough to hold all four fish flat. Place the sea bass side by side in the dish.Step 3
Stuff half the herbs into the fish, along with half the lemon slices.Step 4
Scatter the remaining herbs and lemon slices over the top of the fish. Add the celery, fennel, garlic and thyme to the dish. Season.Step 5
Pour the wine around the fish, then cover tightly with foil and bake for 15 minutes, basting with the cooking juices halfway through. The fish is cooked when the fish flesh flakes easily with a fork or knife.Step 6
While the fish is baking, bring the new potatoes to the boil in a pan of salted water.Step 7
Reduce the heat and simmer until the potatoes are tender. Drain.Step 8
Remove the fish from the oven, place on a large plate and serve immediately with the boiled potatoes.