Anne Willan

Loup Flambé au Fenouil

Flamed Sea Bass with Fennel

Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Loup de mer’ or ‘sea wolf’ is the southern French name for sea bass. This recipe is also good with fish like bream, hake or sea trout; use fish complete with the head if possible.

Ingredients

2-kg

1-kg

Method

Cut off the fins and trim the tail of the fish to a ‘V’. Scale the fish and clean it, cutting as small an incision in the stomach as possible; wash and dry thoroughly. Make 3–4 deep diagonal cuts on each side of the fish, brush it with oil, and sprinkle with salt and pepper. Insert 2–3 pieces of fenn