Slash the skin of the sea bass fillets and place in the fridge. Ingredients 3 bulbs fennel 2-3 tbsp olive oil 3 lemons halved horizontally 2-3 whole sea bass about 15kg in total gutted scaled and cleaned Salt and freshly ground black pepper.

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Preheat the oven to 180ºC350ºFgas 4.

Sea bass fennel. Method Preheat the oven to 170C325FGas 3. Rub the remaining spices and chilli all. Place the butter and a splash of oil in a pan over a low heat add the fennel and cook for 40 minutes or until golden and caramelised.

Put the fish on top season well and drizzle with the rest of the oil. There are a lot better uses for expensive sea bass fillets than this uninteresting and unattractive dish. Add the tomatoes garlic.

Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Sprinkle with a third of the spices half the chilli and some seasoning. Score the fish on each side.

Add the blanched fennel to the shallot pan and mix. Cut the fennel lengthways into quarters. Cooking fish in individual foil packets or en papillote as they say in France is a great way of sealing in all the flavors.

The smell that hits you when you open them up is just phenomenal so let everyone do their own at the table. Peel and finely chop the garlic deseed and finely chop the chilli then rub all over the fish with the lemon zest. Fry the sliced shallot in 20g of butter and 1 tablespoon of olive oil until translucent.

Put the fennel and tomatoes in a roasting tin. It was very blah. Ingredients 2 large fennel bulbs with stalks 2 tablespoons extra-virgin olive oil plus more for rubbing 12 cup chicken stock or low-sodium broth 1 tablespoon unsalted butter Salt and freshly ground pepper Four 6-ounce skin-on sea bass.

Also the parsnipfennel puree was too. Drizzle with 2tbsp of the oil and sprinkle with fennel seeds. Transfer to a shallow ovenproof dish large enough to hold all of the fillets in one layer.

Add ½ teaspoon of sugar ½ teaspoon of salt and the fennel seeds and fry gently for 2 minutes. Sea bass with fennel lemon and capers. Brush a large square of foil with the oil then scatter over the fennel.

Roast for 15 mins if cooking with sea bass or 10 mins if using mullet or red snapper.

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