Light meal full of Mediterranean flavors.
3 sea bass (about 800 g in total), cleaned
1 tbs olive oil
2 cloves garlic, chopped
1 fennel (about 250 g), sliced into wide strips
¼ cup white wine
¼ cup water
¼ tsp salt
2 heads broccoli, divided into florets
For the marinade:
3 tbs olive oil
1 tsp black pepper, cracked
Fresh parsley, basil, dill and mint, chopped
Pinch of salt
Pat dry each sea bass, inside and out, with kitchen paper.
For the rather thick marinade mix well olive oil, cracked pepper, chopped herbs and salt. Set aside.
Sauté fennel d in olive oil for 5 minutes.
Add garlic, stir fry 1 minute.
Stir in wine and water and add salt. Reduce flame and simmer, half-covered, 15 minutes or until fennel is tender and turns golden - brown. Set aside to cool.
In the meantime, microwave broccoli in a very little water for 6 minutes on MAX or blanch briefly in boiling water. Broccoli must remain al dente. Drain and place onto a baking tray. Lightly season with salt.
Make 3 diagonal cuts in one side of the fish down to the bone. Stuff the cuts with the marinade, smear over fish.
Fill the cavity of each bass with the stewed fennel.
Gently transfer the fish onto the broccoli in the baking tray and bake in an oven at 220˚C for about 20 minutes or until fish begins to flake.
Remove from the oven and allow to sit for 2-3 minutes. Serve immediately after resting.