Crushed new potatoes
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
Baked sea bass with fennel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 small sea bassscaled and gutted (ask your fishmonger to do this)
- 1 fennel bulbsliced
- 1 lemonsliced
- handful basil leavesroughly torn
- small handful black olives
- 1 tbsp olive oil
Nutrition: per serving
- kcal284
- fat13g
- saturates2g
- carbs3g
- sugars3g
- fibre2g
- protein40g
- salt0.53glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
step 2
Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.
