Steamed sea bass with fennel, capers and white wine
By Laurie Wang
- 2 sea bass (300g each) scaled and cleaned
- 2 fennel bulbs, keep those fronds
- 3 tbsp small capers
- 1 sliced lemon
- 2 dill sprigs
- 25g butter
- A drizzle of extra virgin olive oil
- 100ml white wine
- Sprinkle of sea salt and black pepper to taste
Heat the oven to 200°C. Season the fish well by rubbing some sea salt and pepper inside and out.
Prepare a oven dish by lining it with a large piece of foil, enough to close up as foil package later.
Slice the fennel in fine, fine slices. Place the fronds and sliced fennel inside the fish cavity. Then sprinkle the caper and line the lemon slices on top of the fennel.
Next, use a teaspoon to scoop out little balls of butter and place 4-5 pieces on top of the fish. Top with the dill sprigs.
Drizzle over with some olive oil and white wine. Wrap the whole dish in the foil into a parcel, and make sure that it’s sealed well.
Now bake for about 20 minutes for every 600g of fish. If unsure, open the parcel and make sure the fish flesh is flaking away from the bone.
Remove from oven and leave it to cool for a few minutes before serving.