sea bass with lemon fennel sauce (serves 2)
2 sea bass (or other firm-fleshed white fish) fillets with skin
4 tsp olive oil
2 tsp lemon juice
¼ tsp fennel seed, finely chopped
Preheat oven to 425° F (200° C) Season fillets with salt and pepper. Heat 1 tsp oil in a cast iron skillet
and sear fillets skin side down, pressing flat with a spatula to prevent curling, for 2 minutes. Put the
skillet in the middle of the oven and roast for fillets for 5 minutes. Meanwhile whisk together the
remaining oil, lemon juice and fennel seeds. Season with salt and pepper and heat over low heat.
Serve fillets skin sides up and spoon sauce over them.
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