An oven-roasted sea bass, stuffed with flavoursome fennel and chilli
- 1 small fennel bulb, sliced thinly
- 2 red chillies, sliced into diagonal rings
- 1 lemon, sliced thinly, plus wedges to serve
- 2tbsp olive oil
- 6 whole sea bass, approx 300g (10oz) each, gutted and cleaned, dorsal fins left on
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Divide the fennel, chillies and lemon slices between each fish, overlapping them in the cavities. Season the fish inside and out, and drizzle a little olive oil on each.
Place fish in a well oiled baking tray; cook on the top shelf of the oven for 15 minutes, until the skin is blistering. To check if the fish are ready, pull on their dorsal fins, which run along the top of the fish. They should detach easily. Serve the fish with lemon wedges.