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. IngredientsMethodSea Bass fillets x 4Fennel bulb x 1 (grated)Garlic cloves x 4 (thinly sliced)Basil 5 g (roughly chopped)Parsley 5g (roughly chopped)Lemon 1 (sliced)Sea salt 10gPeppercorns 5gFennel seeds 5gOlive oil 25mlSheets of foil 41. Cut diagonal lines across the skin of the sea bass fillets2. Mix the fennel, garlic, basil, parsley, and place equal amounts on each sheet of foil3. 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.