Baked sea bass with fennel and lime from Winter Food by Jill Norman
A small sea bass is the perfect size for two people, and its firm flesh and fine flavour respond well to baking. Bream, John Dory or grey mullet could be used instead (see photos overleaf).
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Ingredients
- 1 sea bass, weighing 500–600 g
- 1 teaspoon fennel seeds
- 2 teaspoons grated unwaxed lime peel
- ½ teaspoon chilli flakes
- salt
- 2 tablespoons olive oil
- 4 tablespoons lime juice
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