Baked sea bass on a bed of fennel

A whole sea bass roasted in the oven on a bed of fennel and lemon: a festive, delicate and healthy dish. Rich in lean protein and fragrant, it impresses with no effort.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 264 kcal · 32 g protein · 4 g carbohydrate · 13 g fat

Ingredients

• 2 sea bass
• 2 bulbs of fennel
• 1 lemon
• 2 tbsp olive oil
• 2 cloves of garlic
• thyme, salt, pepper

Method

1. Slice the fennel and arrange it in a dish.
2. Lay the sea bass on top and slip some lemon and thyme inside.
3. Drizzle with olive oil.
4. Bake for 30 minutes at 200 °C.

Nutritional benefits

Sea bass is a fish rich in lean protein and low in fat, which is good for cholesterol. The fennel adds fibre and an aniseed freshness, and benefits from the fish juices as it cooks. It is a delicate, light and festive dish, naturally gluten-free.

Variations and substitutions

• With sea bream or cod.
• With potatoes for a more complete dish.
• With fennel and cherry tomatoes.
• In a parcel (en papillote) for a softer result.

Storage and making ahead

Best fresh; keeps for 1 day. Remove the bones before storing.

💡 Good to know

Slip lemon and herbs into the belly of the fish: it is scented from the inside as it cooks.

Read also

Discover more high-protein recipes · cholesterol-friendly recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: sea bass · fennel · lemon · olive oil · garlic.

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