Sea Bass With Fennel

November 14, 2011

We know we should eat more fish, but it’s often hard to get inspired with quick and tasty meal ideas. Try this aromatic baked sea bass from the bible of Italian cooking, The Silver Spoon.

Serves: 4 Preparation: 30 min Cooking: 25 min


Large pinch of dried fennel

1kg sea bass, spines trimmed, scaled, and cleaned

olive oil, for brushing

fresh fennel slices

4 tablespoons brandy

salt and pepper


Preheat the oven to 175°C. Sprinkle the dried fennel
inside the cavity of the fish. Make several diagonal
slashes on each side of the fish, brush it with olive
oil, and place on a cookie sheet.

Bake, turning and
brushing with more olive oil occasionally, for about
20 minutes.

Season with salt and pepper. Make
a bed of fresh fennel slices on a serving dish and
place the sea bass on top.

Gently warm the brandy
in a ladle, then pour it over the fish and ignite. Serve
when the flames have died down.

What’s your favourite fish recipe

The Silver Spoon, published by Phaidon Press. RRP $59.95

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