A whole baked fish

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Rinse and dry the fish and lay in a shallow roasting tin - pour a little olive oil into the tin first so the skin doesn't stick. Stuff the herbs and fennel inside the fish. Season well and liberally drizzle over some olive oil.
2. Heat a little oil in a pan and fry the lemons cut-side down for a few minutes. Transfer these to the roasting tin and tuck them around the fish. Roast the lot for 20- 30 minutes or until the fish is cooked through (look inside, the flesh should be opaque). Serve the fish with the roasted lemons to squeeze over.

Know-how

Simple as anything, serve this on a big platter surrounded by roasted lemon halves.

Per serving

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

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Ingredients

• sea bass or sea bream, you'll need a 1kg fish for 4 or 500g for 2
• olive oil
• parsley , chervil, rosemary and thyme a mixed bunch
• 1 bay leaf
• 1 fennel bulb , quartered and finely sliced
• 1 lemon or 2 halved

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Difficulty and servings

Serves 2 - 4

Preparation and cooking times

Ready in 45 mins

Low-fat, Super healthy

Ingredients

• sea bass or sea bream, you'll need a 1kg fish for 4 or 500g for 2
• olive oil
• parsley , chervil, rosemary and thyme a mixed bunch
• 1 bay leaf
• 1 fennel bulb , quartered and finely sliced
• 1 lemon or 2 halved

Per serving

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

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