Sea bass with fennel and onion
8 servings
45 minutes
It is better to buy a large wild sea bass, a fish weighing about a kilogram or more. But if you cannot find one, a standard farmed one weighing half a kilo will do. However, it can hold less filling.
1
Peel and thinly slice the onion, remove the outer leaves and root of the fennel, slice it as well, and cut and save the thin stems resembling dill. Use a sharp citrus grater to zest the orange, then squeeze the juice.
- Onion: 1.4 kg
- Fennel: 1.4 kg
- Oranges: 1 piece
2
Preheat the oven to 180 degrees. In a 30 cm diameter skillet, heat half a cup of oil over medium heat. Add onion and fennel and sauté for 8-10 minutes. Then add fennel stalks, orange zest and juice, and pour in the wine; cook for another five minutes.
- Olive oil: 50 ml
- Onion: 1.4 kg
- Fennel: 1.4 kg
- Oranges: 1 piece
- White wine: 0.3 glass
3
Rub the cleaned whole sea bass with salt and black pepper. Stuff the belly with about a quarter of the onion-fennel filling and tightly tie the fish with culinary thread.
- Sea bass: 4 kg
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place the remaining onion filling at the bottom of a fireproof dish, then place the fish on top. Drizzle with the remaining oil. Bake for 30 minutes.
- Olive oil: 50 ml
- Onion: 1.4 kg