Whole roast sea bass with fennel and lemon
A whole fish roasted on the bone stays moist and carries more flavour than a fillet, and sea bass is one of the easiest to get right. Ask the counter for a fish of about 500 to 600g and have it scaled, gutted and scored, so the skin crisps and the heat reaches the flesh evenly. Fennel and lemon under the fish season it from below as it roasts.
Ingredients
- 1 whole sea bass, about 500 to 600g, scaled and gutted (ask the counter to scale, gut and score it, free)
- 1 fennel bulb, thinly sliced
- 1 lemon, half sliced, half for juice
- 2 cloves garlic, sliced
- a few sprigs of thyme or dill
- 3 tbsp olive oil
- sea salt and black pepper
Method
- Heat the oven to 200C fan 180C, gas
- Pat the fish dry inside and out. Score the skin three or four times on each side, cutting down to the bone. This helps it cook evenly and lets the seasoning in.
- Toss the fennel with 1 tbsp oil and a pinch of salt, and spread it across a roasting tray.
- Season the cavity, then stuff it with lemon slices, garlic and herbs.
- Rub the skin with the rest of the oil, salt and pepper, and lay the fish on the fennel.
- Roast for 20 to 25 minutes for a 500 to 600g fish, until the skin is crisp and the flesh at the thickest point behind the head is just opaque and pulls cleanly from the bone.
- Squeeze over lemon, rest for 2 minutes and serve straight from the tray.
To serve: Crushed new potatoes, roast fennel and a green salad, with samphire when it is in season. To drink, a dry white like Picpoul or Albariño, or a cold Provence rosé. Sea bream and small trout roast the same way.
Shop this recipe: sea bass and sea bream. Cut to order at the counter, filleting free.
