Sea Bass with Fennel and Onions

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to buy a large wild sea bass, ideally one weighing around a kilogram or more. However, if you can't find one, a standard farmed fish weighing about half a kilo will do. It will just hold less filling.

Ingredients

Sea Bass - 9 lbs
Olive Oil - 1 fl oz
Onion - 1⅖ kg
Fennel - 1⅖ kg
Chopped Sage Leaves - 3 spoons
Apple Wine - ¼ glasses
Coarse Salt - to taste
Oranges - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and thinly slice the onion, remove the outer leaves and root of the fennel, and slice it as well. Cut off the thin, dill-like stems and set them aside. Using a sharp citrus zester, zest the orange, and then squeeze out the juice.

Step 2

Preheat the oven to 356°F. In a 30 cm skillet over medium heat, heat half a cup of oil. Add the onion and fennel, and sauté for about 8–10 minutes. Then add the fennel stalks, orange zest, and juice, and pour in the wine; cook for another five minutes.

Step 3

Rub the cleaned whole sea bass with salt and black pepper. Stuff the cavity with about a quarter of the volume of onion-fennel filling and tightly tie the fish with kitchen twine.