Sea Bass with Fennel (Branzino al Finocchio)
Instructions
Clean with care a branzino of 1000 g of weight and cut 4 threads.
On a baking sheet, pour 1/2 cup of olive oil, chopped fennel hearts 4 chop, sea bass fillets, salt, pepper, 1 bunch of chopped parsley and 50 cl fish broth made by boiling for 10 minutes the fish bones, heads and the skin of sea bass with carrot and 1 sliced onion 1, a few peppercorns and 1 bay leaf.
Bake for 8 minutes in the oven at 250 degrees.
Serve with a little lemon juice.
Ingredients and dosing for 4 persons
- 1 1000 g of sea bass
- 1/2 cup of olive oil
- 4 hearts of finely chopped fennel
- Salt
- Pepper
- 1 sprig of chopped parsley
- 50 cl of fish broth
- 1 sliced carrot
- == 1 sliced onion
- Few grains of pepper
- 1 leaf of laurel
- Little of lemon juice