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!