Name: Sea bass with fennel, lemon & spices
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 tsp fennel seed; 1 tsp cumin seed; 1 tsp mustard seed; ½ tsp turmeric; 2 tsp olive oil; 1 fennel bulb finely sliced; 1 large red chilli chopped; 1 small sea bass (about 300g), gutted and descaled; 1 lemon finely sliced, plus wedges to serve (optional); small handful coriander leaves picked to serve

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Sea bass with fennel, lemon & spices

Sea bass with fennel, lemon & spices

John Torode

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3 out of 5.7 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tsp fennel seed
1 tsp cumin seed
1 tsp mustard seed
½ tsp turmeric
2 tsp olive oil
1 fennel bulb

finely sliced
1 large red chilli

chopped
1 small sea bass

(about 300g), gutted and descaled
1 lemon

finely sliced, plus wedges to serve (optional)
small handful coriander

leaves picked to serve

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Nutrition: per serving

kcal241

low
fat10g
saturates1g
carbs6g
sugars1g
fibre4g
protein32g
salt0.4g

low

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.

Recipe from Good Food magazine, October 2012

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A star rating of 3 out of 5.7 ratings

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