Sea Bass en Papillote with Fennel and Peppers

Name: Sea Bass en Papillote with Fennel and Peppers
Yield: Serves 2-4
Ingredients: ¼ green pepper; ¼ red pepper; 2 X 350-400 g/12-14 oz sea bass; 15 g/½ oz fresh fennel or dill; Salt and freshly ground white pepper; ¼ yellow pepper; 15 g/½ oz fresh fennel or dill; 120 ml/4 fl oz fish stock; juice of ½ lemon; Salt and freshly ground white pepper; A little butter

Preparation info

Serves
2-4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

If you cannot get hold of fresh leaf fennel, then dill is an ideal substitute. However, whichever herb you use, it must be fresh; dried will not do.

Ingredients

2 X 350-400 g/12-14 oz sea bass
¼ green pepper

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

Scale and fillet the sea bass. Remove the few small bones that run from the head halfway down the length of the fillets with a pair of pliers. Match up the pairs of fillets and spread the fennel evenly across all of t