Roast bass with fennel, potato and chilli

Are you in search of a lighter antidote to the heavy food of Christmas, New Year and winter in order to feel a bit fresher and virtuous? Well, look no further.

This isn’t so much of a recipe as a simple combination of good ingredients that work fantastically and simply as a tray bake.

Ingredients (serves 2)

  • 1 large sea bass, cleaned by your fishmonger 
  • 1 bulb fennel sliced vertically
  • l lemon, zested and sliced
  • 8 halved new potatoes, pre steamed or boiled until almost tender
  • 1 small bunch thyme sprigs
  • 1-2 teaspoons dried red chilli flakes
  • sea salt
  • fresh pepper
  • extra virgin olive oil
  1. Preheat your oven to 190°c. On a large roasting tray scatter your chopped fennel, potatoes, lemon slices and thyme. Dress with oil before sprinkling with pepper, salt, chilli and lemon zest. Toss to coat and combine thoroughly.
  2. Lay your seabass on on top, bunching the vegetables closely around the fish and filling the belly with thyme, sliced lemon and some additional sea salt. Drizzle the whole thing with a little more oil.
  3. Roast for 25 minutes or until the flesh just behind the gills at the thickest part of the fish comes away easily from the bone.
  4. Serve with a herby salad, a bone dry glass of white wine and some crusty bread to soak up the oily juices. Whatever you do, don’t forget to eat the fish cheeks. Enjoy!

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