Ingredients
3 bulbs of fennel
40 g butter
olive oil
2 whole seabass
1 clove of garlic
1 fresh red chili
1 lemon
Directions
1-Cut the fennel into wedges, reserve the tops.
2-Place butter and a splash of oil in a pan over low heat, add the fennel and cook for 40 minutes, or until golden and caramelized.
3-Preheat the oven to 180ºC/350ºF/gas 4.
4-Score the fish on each side. Peel and chop the garlic finely, deseed and finely chop the chili, then rub all over the fish with the lemon zest.
5-Season with sea salt and black pepper, then slice the lemon and place 2 to 3 slices inside each fish cavity.
6-Bake for 20 minutes, or until cooked.
7-Serve with the fennel, scattered with the reserved tops.