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Seabass baked in paper with fennel, chilli and vermouth Recipe

Whole fish,scored and flavoured with fresh chilli, lemon and vermouth. Wrapped in foil and baked in the oven.

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  • Cooking time
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  • Sea bass : 6 whole
  • Fennel : 2 whole
  • Lemon(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Unsalted butter : 250 g
  • Maldon salt : 12 pinch(es)
  • Vermouth dry : 15 cl
  • New potato(es) : 300 g
  • Maldon salt : 10 g
  • ETAPE 1

    Firstly, cook the potatoes by placing them in a saucepan and just covering them with cold water. Add the 5g of salt, bring to the boil with a lid on, then turn down to a simmer. Cook for 15 - 20min until fully cooked. Drain and allow to cool before slicing into rounds. Set aside.

  • ETAPE 2

    To prepare the fennel: remove the tough outer leaves and discard. Slice the fennel, lengthways, using a mandoline or a sharp knife. Bring a pot of water to the boil add 10g of salt per liter. Cook the fennel in this for 4 min. Drain and refresh in cold water. Reserve until needed.

  • ETAPE 3

    De seed the chilli and dice finely. Peel and slice the garlic as thinly as possible. Remove the zest from the lemon by using a fine grater. Juice the lemon.

  • ETAPE 4

    Finally, score the fish a couple of times around the thickest part, on both sides.

  • ETAPE 5

    To makethe bags, cut the foil into 50cm lengths, fold over to make 25cm sqares. Smear each with butter, generously! Place the fish in the middle, cover with a few slices of fennel, add some chilli, lemon zest and garlic slices. Place a few slices of the cooked potato around the fish. Finish with a good knob of butter and season with a pinch or two of salt

  • ETAPE 6

    Bring the foil over the fish, and fold to seal each side, leaving the top open. Pour some vermouth and lemon juice into each and seal.

  • ETAPE 7

    Place in a 200 degree oven and cook for 12 to 15 min. The fish is cooked when the flesh comes away easily from the bone when lifted up with a small knife.

  • ETAPE 8

    Split open each bag and serve.

Chef's tip

«Use the freshest fish possible for this dish. To tell if a fish is fresh, it should have bright eyes, deep red gills, be firm to the touch and, above all, should not smell fishy.»

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