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Sea bass with fennel, lemon & spices

Sea bass with fennel, lemon & spices

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal241
fat10g
saturates1g
carbs6g
sugars1g
fibre4g
protein32g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

Rating: 3 out of 5.5 ratings
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