Sunday, 25 March 2012

Baked Sea Bass with chilli, fennel and lemon

This is a super simple dish to prepare and cook. Very light, with a salad on the side or any veg! For this dish, I served it with a mushroom and spinach in a cream cheese sauce.

For this you'll need:
  • Sea bass, (cooked whole or head removed)
  • Fennel, thinly sliced,
  • Red chillies, thinly slices,
  • Lemon, thinly sliced,
  • Olive oil,
  • Salt & pepper.

Get the fishmonger to removed the insides of the fish and keep a slit down the middle of the fish. 
Salt & pepper the fish from the inside and outside and add some olive oil. Stuff the fish with as much or as little fennel, chilli and lemon. Make some small slits on the outside of the fish and cut the lemon to fit in the slits.

Oil a baking sheet and place the fish on the oil. Bake in the oven for about 15-20mins or until you see the skin crisping and when tested with a fork, the fish falls off the bone. 

On the side I had some cream in a pot on a low heat. After a few minutes and when the cream is beginning to heat up, add some mushrooms and allow to soften. Once the mushrooms are beginning to soften, add the spinach, salt and pepper. The spinach doesn't need a lot of time to soften, so keep a close eye. Add some grated parmesan and stir through. The sauce it now complete! Serve on the side of the fish! 

This also has rice on the side! 


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