Sea Bass, Fennel & Lemon Slices
Nutrition per serving
| Calories | 257 kcal |
| Protein | 31 g |
| Carbs | 17.3 g |
| Fats | 8.8 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 4.5 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 6 g |
| Fiber | 7.2 g |
| Sodium | 176 mg |
Ingredients
| Cumin Seed | |
| Fennel Seed | |
| Ground Mustard Seed | |
| Ground Turmeric | |
| Olive Oil | |
| fennel, bulb | |
| Red Chilli Pepper | |
| Fish, Sea Bass, Mixed Species | |
| Lemon | |
| Fresh Coriander |
Preparation
1. Finely slice fennel bulb. Finely chop red chili.
2. Clean sea bass, remove the guts and scales.
3. Thinly slice the lemon.
4. In a small bowl, combine fennel, cumin, mustard and turmeric. Mix well.
5. Brush a piece of foil with oil. Scatter sliced fennel bulb over the foil. Scatter 1/3 of the spices and half of the chopped chili. Season lightly with salt and pepper.
6. Rub the remaining spice mix all over the fish, including the fish cavity. Place fish on top of the fennel bulb and stuff with slices of lemon.
7. Seal the foil and place on a baking tray.
Cooking
1. Heat the oven to 200C/200C fan/gas 7.
2. Bake fish for about 15 minutes.
3. Unwrap foil and scatter coriander leaves over the top.
4. Serve fish with some lemon wedges, if desired.