Rustle up this simple and delicious sea bass meal. Using sweet fennel, fresh lemon and sprigs of parsley makes this a fantastic midweek meal, full of fresh flavours.
Preheat the oven to 180°C.
Line a medium baking dish with a sheet of nonstick baking paper that is roughly twice the size of the tray (the paper will overhang the edges). Arrange the sliced fennel on the base of the paper, then sit the sea bass fillets on top in a row. Drizzle the lemon juice and olive oil on top.
Pour the wine into the base around the fennel, then sprinkle the fennel seeds on top. Season generously, then bring the nonstick baking paper up and around to enclose the ingredients and create a parcel, making sure you leave space between the ingredients and the paper. Bake for 12-15 minutes until the fish is just cooked.
Remove from the oven and serve direct from the dish.
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We recommend pairing this subtle, delicate meal with a bright, pear flavoured glass of finest* Gavi white wine.