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- Sea Bass With Fennel
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- Ingredients:
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Large pinch of dried fennel
2 and 1/4 lbs (1 kg) sea bass, spines trimmed, scaled and cleaned
Extra virgin olive oil, for brushing
2 fl oz (50 ml) brandy
Salt and pepper
Fresh fennel slices, to serve
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Sprinkle the dried fennel inside the cavity of the fish.
Make several diagonal slashes on each side of the fish, brush it with olive oil and place on a baking sheet.
Bake, turning and brushing with more olive oil occasionally, for about 20 minutes.
Season with salt and pepper.
Make a bed of fresh fennel slices on a serving dish and place the sea bass on top.
Gently warm the brandy in a ladle, then pour it over the fish and ignite.
Serve when the flames have died down. Serves 4.
That's it!
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