Roasted Sea Bass with Fennel and Thyme from Sud de France by Caroline Conran
Les calanques are the deep salt water creeks one sees from the train, as it slides between the Mediterranean and the marshes close to the salty vineyards of Listel (where a good vin rosé is made)...
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Ingredients
- 3 tbsp olive oil
- 1 lemon
- 1 tsp dried thyme
- 2 large or 4 small sea bass (about 1 to 1.5kg altogether) scaled and cleaned
- 1 tsp sea-salt crystals
- 1 tsp fennel seeds
- handful of dried or fresh fennel stalks or 1 head of bulb fennel cut into strips
- ½-1 tsp cracked pepper
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