Sea bass with fennel, lemon & spices.pdf

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Sea bass with fennel, lemon &

spices

Ingredients

1 tsp fennel seed

1 tsp cumin seed

1 tsp mustard seed

�½ tsp turmeric

Method

Heat oven to 220C/200C fan/gas 7. Mix all the spices together.

Brush a large square of foil with the oil, then scatter over the fennel.

Sprinkle with a third of the spices, half the chilli and some

seasoning. Rub the remaining spices and chilli all over the fish and

in the cavity, put the fish on top of the fennel and stuff with the

lemon slices.

2 tsp olive oil

1 fennel bulb, finely sliced

1 large red chilli, chopped

1 small sea bass (about 300g),

gutted and descaled

1 lemon, finely sliced, plus wedges

to serve (optional)

small handful coriander, leaves

picked to serve

Bring the edges of the foil together and scrunch well to seal.

Place the parcel on a baking tray and cook for 15 mins. Unwrap,

scatter with coriander and serve with lemon wedges, if you like.