SPIGOLA AL FORNO CON LIMONI
Possibly one of my favourite fish – creamy, succulent sea bass – so easy to cook and the flavours are immense. This dish brings out the best in the bass – easy to cook and a super light lunch or early summer supper. The fennel also just bursts into life in this dish. You could use other fish – and you could pimp the dish by adding king prawns – but this basic recipe hits the spot for me!
FOR 2
Olive oil
3 garlic cloves finely sliced
1 fennel bulb, cored and cut into slices
1 small lemon, cut into small chunks
1 red chilli, deseeded and cut into long strips
2 sea bass fillet
2 large potatoes, thinly sliced
Sea salt
METHOD
Preheat the oven to 180c. Splash olive oil in a roasting tin snug enough to fit the fillets. Add the fennel, garlic, potato and lemon plus the chilli strips. Stir to coat everything.
Place in the hot oven for 30 minutes, stirring half way through. Meanwhile, make 3 cuts in the skin of the sea bass, and sprinkle with sea salt.
When the 30 minutes is up, remove dish from the oven and sprinkle a little sea salt over everything, then add the fillets, skin side down on the top of the mixture.
Drizzle the fish with a little more olive oil, then return to the oven for 20 minutes.
This has been one of my favourite lunch dishes so far this summer – I hope it becomes one of yours too!
My favourite fish too Keith! Will try this recipe out – all my favourite flavours in one pan!
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Thank you – hope you enjoy it as much as we did!
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Love that fennel thing you have going 🙂
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Thank you – it is such a great flavour.
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We used to get Chilean Sea Bass here but then I noticed it was on the dangerously close to extinction list and slowly it fell off the restaurant menus. Such a shame because it is indeed a gorgeously textured fish. Your recipe sounds lovely, I bet monk fish would be a good substitution.
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Yes, or bream if you can get it, Eva.
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this looks wonderful!!! love your ingredients.
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Thank you! I love it!
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Like this!
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Thank you – a real favourite of ours!
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