Sea bass can be found throughout the year and goes excellently when paired with fresh veg and baked potatoes making it perfect for a spring time meal. Plus, fish is nutritious and easy to find here in Dorset. You can find the additional ingredients at the region’s farmshops and delis.
2 skinned sea bass fillets (your fishmonger will happily scale and gut them for you)
1 fennel bulb
Handful of basil leaves
Handful of black olives
1 tbsp olive oil
Start by preheating the oven to 180 degrees or gas mark 6.
While the oven is heating, rinse and dry your fish fillets, season them all over to your taste (you can use spices such as paprika or a hint of chilli or keep it classic with salt and pepper). Slice the fennel bulb and the lemon and then stuff the slices along with the handful of basil leaves into the fish cavity.
Scatter the olives over a roasting tin. You can also add any leftover lemon, fennel and basil to the tin. Place the sea bass fillets on top and drizzle with oil. Bake for about 30 mins. You can then serve with herby new potatoes, rice or salad.