Bar rôti au fenouil

Roast Sea Bass with Fennel

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 2 kg (4 lb 8 oz) whole sea bass
  • 1

Method

Using a very sharp knife, remove the backbone of the bass, keeping the fillets attached, by following the backbone from tail to head on both sides. Cut the bone at the head and tail ends: the bass will then have its initial shape but without the backbone.

Preheat the oven to 180°C (350°F/gas 4)