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Prep 40 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 170 g Fennel, with fronds
  • 150 g Cherry Tomatoes
  • 4 tbsps Olive Oil
  • ½ tsp Chilli Flakes
  • ½ tsp Fennel Seeds
  • 500 g Fresh Whole Sea Bass, scaled & gutted
  • 1 Lemon
  • ½ 400g Tin Chickpeas, rinsed
Salsa
  • 1 Red Pepper
  • 100 g Hazelnuts
  • 1 Small Garlic Clove
  • 1 Small Bunch Coriander, chopped
  • ½ Bunch Parsley, chopped
  • ½ Lemon, zested
  • 1 tbsp Lemon Juice
  • 1 tsp Red Wine Vinegar
  • ½ tsp Salt
  • 4 tbsps Olive Oil

Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas

Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas

  1. Preheat the oven to 200C.
  2. Place the red pepper in a small baking dish, drizzle with olive oil and bake for 40 minutes until lightly charred and cooked through. Add the hazelnuts to the same dish for the last 5 minutes of cooking, remove when golden. Once the pepper is cooked, allow to cool slightly before peeling off the skin, removing the seeds and finely chopping the flesh. Set this and the roasted nuts aside for later. This can be done in advance.
  3. Chop the fennel into 2cm segments and add to a baking dish along with the cherry tomatoes, olive oil, fennel seeds, chilli flakes and a good pinch of salt. Roast for 20 minutes.
  4. To make the salsa, add the garlic clove to a pestle and mortar, sprinkle with a little salt and bash until smooth (if using a blender or a knife, finely grating the garlic may be easier). Then add the roasted hazelnuts and pound to achieve a coarse texture. Add the finely chopped red pepper, chopped coriander, chopped parsley, lemon zest, lemon juice, red wine vinegar, salt and olive oil and mix to combine. Taste the mixture and adjust the lemon, salt or oil amounts as necessary.
  5. Once the vegetables are cooked, remove from the oven. Wash and pat the sea bass dry then lay on top of the vegetables, drizzle with olive oil and a pinch of salt and stuff with 3 lemon slices. Return to the oven for 18 - 20 minutes until just cooked or until the flesh just comes away from the spine when pulled with a fork.
  6. When you are ready to eat, scatter the rinsed chickpeas around the fish and mix into the vegetables and oil. Spoon some of the salsa onto and around the fish and serve the rest on the side. Finish with a squeeze of lemon, a few fennel fronds if you have them and eat immediately. I like to serve the fish by using a large spoon to gently ease the flesh away from the bone. The salsa will keep in a sealed jar in the fridge for a few days.

Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas

Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas Roasted Mediterranean Sea Bass with Tomatoes, Fennel & Chickpeas

favorite
print
rate
Prep 40 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 170 g Fennel, with fronds
  • 150 g Cherry Tomatoes
  • 4 tbsps Olive Oil
  • ½ tsp Chilli Flakes
  • ½ tsp Fennel Seeds
  • 500 g Fresh Whole Sea Bass, scaled & gutted
  • 1 Lemon
  • ½ 400g Tin Chickpeas, rinsed
Salsa
  • 1 Red Pepper
  • 100 g Hazelnuts
  • 1 Small Garlic Clove
  • 1 Small Bunch Coriander, chopped
  • ½ Bunch Parsley, chopped
  • ½ Lemon, zested
  • 1 tbsp Lemon Juice
  • 1 tsp Red Wine Vinegar
  • ½ tsp Salt
  • 4 tbsps Olive Oil
  1. Preheat the oven to 200C.
  2. Place the red pepper in a small baking dish, drizzle with olive oil and bake for 40 minutes until lightly charred and cooked through. Add the hazelnuts to the same dish for the last 5 minutes of cooking, remove when golden. Once the pepper is cooked, allow to cool slightly before peeling off the skin, removing the seeds and finely chopping the flesh. Set this and the roasted nuts aside for later. This can be done in advance.
  3. Chop the fennel into 2cm segments and add to a baking dish along with the cherry tomatoes, olive oil, fennel seeds, chilli flakes and a good pinch of salt. Roast for 20 minutes.
  4. To make the salsa, add the garlic clove to a pestle and mortar, sprinkle with a little salt and bash until smooth (if using a blender or a knife, finely grating the garlic may be easier). Then add the roasted hazelnuts and pound to achieve a coarse texture. Add the finely chopped red pepper, chopped coriander, chopped parsley, lemon zest, lemon juice, red wine vinegar, salt and olive oil and mix to combine. Taste the mixture and adjust the lemon, salt or oil amounts as necessary.
  5. Once the vegetables are cooked, remove from the oven. Wash and pat the sea bass dry then lay on top of the vegetables, drizzle with olive oil and a pinch of salt and stuff with 3 lemon slices. Return to the oven for 18 - 20 minutes until just cooked or until the flesh just comes away from the spine when pulled with a fork.
  6. When you are ready to eat, scatter the rinsed chickpeas around the fish and mix into the vegetables and oil. Spoon some of the salsa onto and around the fish and serve the rest on the side. Finish with a squeeze of lemon, a few fennel fronds if you have them and eat immediately. I like to serve the fish by using a large spoon to gently ease the flesh away from the bone. The salsa will keep in a sealed jar in the fridge for a few days.