Italian Sea Bass with Lemon and Fennel
Italian Sea Bass with Lemon and Fennel



  • 2 whole small sea bass, cleaned
  • 1 sliced fennel bulb
  • 1 sliced lemon
  • Handful of torn basil
  • Handful of kalamata olives or similar
  • 1 tbsp olive oil
  • Preheat the oven to 200C. Season the fish all over, then stuff the cavities with lemon, basil leaves and fennel slices. Scatter the olives and any leftover lemon, fennel and basil leaves in a roasting tin and lay the fish on top. Drizzle with oil, bake for 30 mins in the oven, then serve with a green salad.
30 mins
2 serving

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