Spiced sea bass with caramelised fennel
45 min·Mediterranean
Spiced sea bass with caramelised fennel
Ingredients
For the sea bass
- 2 sea bass fillets (skin on), approx 170g each
- 1 red chilli, finely sliced
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Sea salt and black pepper
For the caramelised fennel
- 2 fennel bulbs, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Sea salt and black pepper
Instructions
8 steps
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Score the skin of the sea bass fillets a few times.
- 3
In a bowl, mix the chilli, lemon zest and juice, olive oil, paprika, cumin, coriander, salt and pepper.
- 4
Rub the mixture all over the sea bass fillets.
- 5
Place the fennel in a roasting tray, drizzle with olive oil, balsamic vinegar and honey, season with salt and pepper, then toss to coat.
- 6
Spread the fennel out in a single layer.
- 7
Place the sea bass fillets on top of the fennel.
- 8
Bake for 20-25 minutes, or until the fish is cooked through and the fennel is tender and caramelised.
25 min
Progress
0 / 8 steps
Nutrition
Per serving (based on 2 servings)
Calories
411cal
