Meanwhile, score the seabass on both sides, peel and chop the garlic,
Ingredients
- PREP TIME: 3 minutes
- COOK TIME: 40 minutes
- CALORIES: 91 Kcals
- SERVES: 4
- 260g Fennel, sliced
- 318g Sea Bass or bream, 2x fillets
- 1 Lemon, Oil, olive
- 1tsp Garlic chopped
- 6g Chilli Pepper capsicum
- ½ tspBlack Pepper
steps
- Heat oven to 180*C
- Reserving the tops, cut the fennel into wedges
- Add the fennel to a pan with two tablespoons of water
- Cover and steam-fry until soft, around 20 minutes
- Meanwhile, score the seabass on both sides, peel and chop the garlic, deseed and chop the chilli, then rub all over the fish with lemon zest
