Sea bass with lemon and fennel


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
150°C oven


  • 4 mini fennel bulbs
  • 1 French shallot
  • 2 sprigs lemon thyme
  • 1 lime
  • 1 tablespoon fennel seeds
  • 1 sea bass weighing 2 kg, filleted (long live fishmongers...)
  • 100 ml olive oil
  • Salt and pepper

1 baking dish

1 saucepan

1 chopping board


Preheat the oven to 150°C.

Blanch the mini fennel bulbs in boiling salted water for 8 minutes; refresh them immediately.

Peel and finely chop the shallot. Coarsely chop the lemon thyme and half the lime. Mix these with the fennel seeds.

Spread this mixture over the flesh side of one of the sea bass fillets, drizzle with olive oil and season. Lay the other fillet on top, flesh side down.

Slice the rest of the lime and arrange over the fish with the mini fennel bulbs. Drizzle again with olive oil and bake for 15 minutes.