Fennel, lemon and dill baked sea bass recipe

Name: Fennel, lemon and dill baked sea bass recipe
Total time: 60 min
Ingredients: Olive oil, for greasing and drizzling; 6 small whole sea bass, each about 300g once gutted, cleaned and head and tail removed, or 3 larger ones, each about 450-500g once prepared as above (ask your fishmonger to do this for you); 2 fennel bulbs, halved, cored and thinly sliced; 2 lemons, thinly sliced; 25g bunch of fresh dill; 25g bunch of fresh flatleaf parsley; 6 fresh thyme sprigs; 6 bay leaves; 300ml white wine

www.deliciousmagazine.co.uk

Treat dinner party guests to this gorgeously light, easy and flavoursome dish of baked sea bass, dill, lemon and fennel.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Roasting pan
Fine-mesh sieve
Fish spatula
Chef's knife
Cutting board
Oven
Stove
Aluminum foil
Pitcher
Plate
Spoon

Ingredients

Olive oil, for greasing and drizzling
6 small whole sea bass, each about 300g once gutted, cleaned and head and tail removed, or 3 larger ones, each about 450-500g once prepared as above (ask your fishmonger to do this for you)
2 fennel bulbs, halved, cored and thinly sliced
2 lemons, thinly sliced
25g bunch of fresh dill
25g bunch of fresh flatleaf parsley
6 fresh thyme sprigs
6 bay leaves
300ml white wine