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