Spigola al finocchio (roasted sea bass and fennel)

Method

1. Preheat the oven to 190C/gas 5. Par-boil the sliced potatoes for 2 minutes before draining.

2. Make several diagonal slashes across each side of the fish without cutting through to the bone. Place a small sprig of rosemary and slice of garlic in each slash and put the remaining garlic, lemon and remaining rosemary inside the cavity.

3. Rub the fish with 4 tablespoons of the olive oil and sprinkle with sea salt, half the fennel seeds and pepper.

4. Slice the fennel lengthways into 1-cm thick pieces and place on a baking tray with the potatoes.

5. Sprinkle with the remaining fennel seeds and season well.

6. Place the fish on top, drizzle with the remaining olive oil, and cover with foil. Bake for about 35 minutes, until cooked through.

7. Surround the cooked fish with the potatoes and fennel and garnish with extra rosemary sprigs.

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Ingredients

2 baking potatoes, cut into 1-cm thick slices
1.5kg Sea bass, scaled and cleaned
2-4 fresh rosemary sprigs, plus extra to garnish
2 garlic cloves, lightly crushed
½ lemon, thinly sliced
6 tbsp Olive oil
20g Fennel seeds
2 fennel bulbs
sea salt and pepper

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