Sea bass tastes great as both a dinner party dish or simple supper. As with most sea bass recipes, this one is equally as good when you use sea bream.
Prep time: 5 minutes
Cooking time: 26-30 minutes
2 small sea bass, scaled and gutted (ask Terry to do this)
1 fennel bulb, sliced
1 lemon, sliced
Handful basil leaves, roughly torn
Small handful Kalamata olives
1 tbsp olive oil
Heat oven to 200C. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 minutes or until cooked through and starting to brown.
CLICK HERE for the original recipeon FishistheDish.