Servings:

Serves 4

Level of difficulty:

Intermediate

Ingredients

4 whole sea bass approx 400g per fish cleaned and scaled
4 lemons finely sliced
4 limes
4 fresh fennel bubs , grated
1 large bunch fresh coriander, finely chopped
Olive oil
Salt & pepper, freshly ground.

Method

Preheat the oven to 200c/400F/gas mark 6

· Pre heat the oven to temperature as above.
· Prepare the fennel - remove the tough outside layers and stalks of the fennel. Grate one bulb for each fish.
· Prepare the foil parcels. Each fish needs to be individually wrapped in a double layer foil parcel (fold a long piece in half or cut two rectangles and place one on top of the other.) Brush the foil with a little olive oil and place one fish on each rectangle.

To cook:
· Stuff the cavity of each fish with fennel.
· Over the top throw the lemon slices and chopped coriander.
· Pour over the lime juice and season to taste.
· Seal up the parcels tightly by folding up the foil around the fish and scrunching the top together being careful not to pierce the foil. Place them on a baking tray.
· Bake in the top of the oven for 25 minutes.

To serve: open the parcels at the table.