Sea bass with fennel, lemon & spices

Sea bass with fennel, lemon & spices

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

This Friday night fish dish is packed with iron and vitamin C, is low in calories and fat, and counts towards your five a day

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
241
protein
32g
carbs
6g
fat
10g
saturates
1g
fibre
4g
sugar
1g
salt
0.4g

Ingredients

  • 1 tsp fennel seed
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • ½ tsp turmeric
  • 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

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Method

  1. 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. 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.

Recipe from Good Food magazine, October 2012

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Comments

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sam4bsie's picture
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I found this recipe rather disappointing. For me the turmeric was far too strong and it needed some liquid in with the parcel to soften the fennel. Also I would have preferred it with less spice, just too many competing flavours.

blake2008's picture

very nice, had this for dinner on a fast day. (doing the 5:2 diet) used a fillet not a whole fish. used a pinch of each of ingredients and severed with 2 boiled potatoes and veg.

janegoodfood's picture

Excellent recipe, absolutely delicious. Use a mandolin to slice the fennel, would be quicker than knife

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