Sea bass with Fennel, Mustard Seeds & Lemon

IMG_4236

Serves: 2

Needed: Kitchen foil

Ingredients:

2 whole fresh sea basses, 300g each (gutted)

1 lemon, sliced + extra wedges to serve

1 fennel bulb, sliced

2 tsp mustard seeds

2 tsp fennel seeds

1 tsp caraway seeds

1/4 tsp turmeric

1 red chilli, finely chopped

4 tsp olive oil

salt & pepper, to season

serve rocket & sugardrop tomatoes (& optionally with oven roasted potatoes)

1. Heat oven to 200 C. Mix all the spices together in a small bowl/tea cup. Brush a large square of kitchen foil with olive oil. Spread the sliced fennel, half of the red chilli and some salt and pepper. Rub the fish with the remaining spices and sprinkle with the remaining chilli. Place the fish on top of the fennel and stuff it with lemon slices.

2. Bring the edges of the foil together and wrap the fish tightly. Place on a baking tray and bake for 15-20 minutes. Unwrap and serve with rocket salad, lemon wedges and roasted potatoes (optional).

Recipe adapted from BBC Good Food

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