- 2 small sea bass, scaled and gutted (ask your fishmonger to do this)
- 1 fennel bulb, sliced
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.