zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    LOVE life Grilled sea bass with cauliflower, capers, lemon and fennel

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    LOVE life Grilled sea bass with cauliflower, capers, lemon and fennel

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4

    Ingredients

    2 fennel bulbs, halved, cored and thinly sliced
    1 cauliflower, cut into small florets
    2 tbsp capers, drained and rinsed
    150ml white wine
    2 x 220g packs frozen Greek sea bass fillets, thawed
    1 lemon, thinly sliced
    4 fresh bay leaves
    Olive oil spray
    200g basmati rice, steamed, to serve

    Method

    1. Preheat the oven to 220°C, gas mark 7. Place the fennel and cauliflower in a large roasting tin. Scatter over the capers and pour over the wine. Cover the tin tightly with foil and bake for 30 minutes until the vegetables are tender.

    2. Preheat the grill to medium. Score the skin of each fillet 2-3 times.

    3. Remove the foil from the roasting tin and arrange the lemon slices and bay leaves on top of the vegetables. Lay the fish fillets, skin-side up, on top of the lemon and spray lightly with oil. Grill for 7-8 minutes until the fish is golden and cooked through and the vegetables are lightly browned. Serve with the rice.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    The combination of fennel, cauliflower and capers makes for a lovely accompaniment to the delicate flavour of sea bass. Try this recipe with other white fish such as plaice or sea bream.

    Comments

    Average user rating

    4 stars