Article 9 July 2021

Recipe of the week: Seabass with Fennel and Basil

Serves 4

You can change the fish to suit what you prefer, you will just need to increase the cooking time for thicker fish fillets.

Sea Bass fillets x 4
Fennel bulb x 1 (grated)
Garlic cloves x 4 (thinly sliced)
Basil 5 g (roughly chopped)
Parsley 5g (roughly chopped)
Lemon 1 (sliced)
Sea salt 10g
Peppercorns 5g
Fennel seeds 5g
Olive oil 25ml
Sheets of foil 4
1. Cut diagonal lines across the skin of the sea bass fillets

2. Mix the fennel, garlic, basil, parsley, and place equal amounts on each sheet of foil

3. Place the fish fillets skin side up on top of the herbs, then sprinkle with salt, pepper, and fennel seeds. Drizzle over the olive oil and place the lemon slices on top. Wrap the foil over each one to form parcels.

4. Place the foil parcels under a medium heat and grill for 4-5 minutes on each side or until the fish is opaque.