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


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


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.

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.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1740.544kJ
Fat 11.5g
Saturated Fat 3.1g
Carbohydrate 43.6g
Sugars 7.8g
Salt 0.9g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 12 ratings

This recipe was first published in Wed Jan 30 08:54:04 GMT 2013.