Baked sea bass with fennel

Baked sea bass with fennel

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(13 ratings)

Prep: 15 mins Cook: 30 mins


Serves 2

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal284
  • fat13g
  • saturates2g
  • carbs3g
  • sugars3g
  • fibre2g
  • protein40g
  • salt0.53g
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  • 2 small sea bass, scaled and gutted (ask your fishmonger to do this)
  • 1 fennel bulb, sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 1 lemon, sliced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful basil leaves, roughly torn
  • small handful black olives
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

  2. Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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Comments, questions and tips

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OLOV's picture
28th May, 2018
Yamy-yamy! Delicious! I have cooked this for dinner tonight and my husband said it was the best sea bass he ever had!
30th Mar, 2014
I'm not sure what went wrong with this today, usually I don't have any trouble with Good Food recipes but today the fish completely lacked flavour. Would give it ago again when I get some more sea bass, was cooked well but didn't taste of much apart from the occasional hit of lemon. Served with the crushed new potatoes and quick braised lettuce and peas - they were beautiful!
24th May, 2013
This is wonderful and so very simple...served with crushed new potatoes and asparagus...for that seasonal perfection! I also only cooked for 20mins and that was more than enough for the fish!
22nd May, 2013
This was lovely and I'm this making for the second time tonight. I used fillets and put the lemon, basil and fennel between them - like a sandwich. Such great, fresh flavours.
4th Apr, 2013
I know I'm being wisful in hoping the sun will shine but do you think you could wrap the ingrediants in foil and cook on a bbq?
30th Apr, 2012
Very easy and came out great, served mine with new potatoes.
29th Jan, 2012
Easy and looks impressive. 20 minutes is right for perfectly moist fish.
17th Nov, 2011
Great recipe. Even my daughter who usually hates fish will eat this and come back for seconds!
13th Nov, 2011
Excellent recipe but as others have remarked 20 minutes would be a better baking time - well it is in my fan assisted oven - 30 minutes was too long the fish was overcooked!
carrotnotstick's picture
21st May, 2011
Simple, flavoursome, easy to make... what more does one want?:) Made this many times over, and still a firm favourite [says she who hated fish as a child].


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