Sea bass baked with wine and fennel

Sea bass baked with wine and fennel


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About this recipe: Flavoured with capers, olives and white wine, this exotic but satisfying dish is surprisingly simple to make. Try serving with new potatoes and a medley of steamed vegetables such as carrots, cauliflower, mangetout and baby sweetcorn.

Brenda Houghton

Serves: 4 

  • 125 g (4½ oz) fennel
  • 2 shallots, finely sliced
  • 4 skinned sea bass fillets, about 125 g (4½ oz) each
  • Salt and black pepper
  • 1 lime
  • 1-2 tablespoons capers
  • 1 clove garlic, finely chopped
  • 6 stoned black olives, finely diced
  • A pinch of paprika
  • 150 ml (5 fl oz) dry white wine

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oven to 220°C (425°F, gas mark 7). Trim the fennel, reserve the feathery fronds to use as a garnish and finely slice the rest. Arrange the sliced fennel in a shallow ovenproof dish large enough to take the fish fillets in a single layer. Add the shallots and lay the fish on top. Season with salt and pepper to taste.
  2. Pare a few strips of lime zest to use as a garnish and grate the rest. Scatter the capers, garlic, olives, paprika and grated zest over the fish, then pour the wine over the top.
  3. Cover the dish with a lid or foil and bake for 20 minutes, or until the fish turns opaque and flakes easily. Serve it hot, garnished with fronds of fennel, lime zest and paprika.


grey mullet can be substituted for the sea bass.

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