Roasted sea bass on fennel
- 1 head of fennel, finely sliced
- 8 Tomalini tomatoes, halved, or vine-ripened tomatoes
- 4tbsp olive oil
- 1tsp fennel seeds
- 4 fillets or pieces of sea bass, red mullet, or red snapper
- Salt and ground black pepper
- 2tsp balsamic vinegar
- 6 basil leaves
You could also use pollack in this dish
- Set the oven to gas mark 7 or 220°C. Put the fennel and tomatoes in a roasting tin. Drizzle with 2tbsp of the oil and sprinkle with fennel seeds. Roast for 15 mins if cooking with sea bass, or 10 mins if using mullet or red snapper.
- Put the fish on top, season well and drizzle with the rest of the oil. Roast for 10 mins for red mullet or snapper and 5 mins for sea bass. Add the vinegar and tear up the basil leaves and drop them in. Serve with steamed beans, or sugarsnap peas and chips, if you like.
Nutritional information per portion
- Calories 304(kcal)
- Fat 18.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.