Le loup de mer avec les poireaux et le fenouil

Sea bass with leeks and fennel

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Sea bass is one of the most esteemed of all fishes, a favourite at all levels of society even though it is not cheap. Having bought one from our local fishmonger, we took it home and searched among our food supplies to get some ideas of how to cook it. We came up with the following, which works surprisingly well.

Ingredients

  • 1 sea bass weighing about 1 kg
  • 2 tbsp mixed chopped parsley and chervil

Method

Ask your fishmonger to gut the sea bass but leave the head on. Clean it, fill the cavity with a mixture of the chopped herbs, fennel leaves and ginger and season lightly.

Preheat the oven to 190C/375F/gas mark 5.

Thinly slice the fennel bulbs and blanch for 3 minutes. D