Baked sea bass with fennel and lime

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

A small sea bass is the perfect size for two people, and its firm flesh and fine flavour respond well to baking. Bream, John Dory or grey mullet could be used instead (see photos overleaf).


  • 1 sea bass, weighing 500–600 g
  • 1 teaspoon fennel seeds


Preheat the oven to 180°C/350°F/gas mark 4. Cut 2 slits in each side of the sea bass. Mix together the fennel seeds, lime peel and chilli, with a little salt, if you wish. Push some of the spice mixture into the slits and put the rest into the cavity of the fish. Pour half of th