- 1 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp cumin seed
- 1 tsp mustard seed
- ½ tsp turmeric
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 fennel bulb, finely sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 large red chilli, chopped
- 1 small sea bass (about 300g), gutted and descaled
- 1 lemon, finely sliced, plus wedges to serve (optional)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful coriander, leaves picked to serve
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.
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.