FILETTO DI BRANZINO E FINOCCHI

SEA BASS & FENNEL

Called ‘sea wolf’ by people along the Mediterranean because of its voracity and branzino or spigola by the Italians, sea bass is a typical fish of the Adriatic, the whole Mediterranean and the Western Atlantic. It is enjoyed for its firm, delicate and lean flesh. Fished throughout the year, it has more flavour in the winter months. It works particularly well with fennel.

SERVES 6 PREPARATION TIME : 15 MINUTES COOKING TIME: 15 MINUTES

3 sea bass, 600–700 g (1 lb 5 oz–1 lb 9 oz) each, or use barramundi

4 fennel bulbs, tough outer layer removed, thinly sliced

80 ml (2¹/₂ fl oz/¹/₃ cup) olive oil

1 tablespoon balsamic vinegar

1 handful of flat-leaf (Italian) parsley leaves, chopped

Preheat the oven to 180°C (350°F/Gas 4). Ask the fishmonger to fillet the fish. Rinse the fillets and pat dry with paper towels. Pan-fry the fennel on medium heat for 5 minutes in 2 tablespoons of the oil: they should stay crisp. Sprinkle with the balsamic vinegar, stir for a few moments and season with salt and pepper. Oil the fish fillets and place them skin side down on a baking tray lined with baking paper. Place in the oven and cook for about 10 minutes. Season with salt. Serve the sea bass fillets with the pan-fried fennel and sprinkle with the parsley.