Spring is upon us! Celebrate with friends over a roasted dish such as this one. Greek in style, mainly due to the fennel and lemons, this roasted sea bass is perfect for serving to a few close friends. Roasted fish are the best for a small, casual group, as people tend to instinctively gather round, picking directly from the fish. Plates become optional and everyone relaxes, which is really the whole point, no?
Perhaps the most wonderful thing about this is that you don’t even need a proper recipe…trust yourself and use your best judgement. We have included our guidelines below.
ROASTED SEA BASS WITH FENNEL
Sea bass or other whole white fish, gutted and scaled
Fennel bulb and frond
Lemons (we used about three)
Various fresh herbs- we used parsley and thyme, but feel free to add oregano, basil, or whatever your heart desires
Splash of dry white wine
Preheat oven to 365 degrees. Arrange in a roasting pan halved fingerling potatoes and sliced fennel bulb. Shower generously with olive oil, coating both the vegetables and the pan. Roast in heated oven for 25 minutes.
Meanwhile, season the fish with salt and pepper, then stuff its cavity with fennel fronds, sliced lemons, and fresh herbs. Cover and let sit (staying cool, of course) while the potatoes and fennel roast. You may want to open your wine at this time…
After 25 minutes (more or less), remove the pan and place the fish on top of the potatoes, etc. Scatter extra fennel fronds and some lemon slices among the vegetables, and add a healthy splash of white wine to the mix. Feel free to add a bit more olive oil if you think it needs it. Return pan to the oven for another 30 minutes.
The most effective way to serve this dish is to simply set it in the middle of a table- your guests will take care of the rest!
Variations on this dish may include the use of olives, capers, Ouzo…if you have a suggestion, please share!