2.5kg sea bass, scaled and gutted (remove the fins and head)
50ml white wine
Small fennel, peeled and thinly sliced on a mandolin
6 star anise
Small bunch of dill
6g thyme sprigs, chopped
Juice of 1 lemon
Peel of a lemon
10 black pepper corns, finely crushed
A few pink pepper corns
2 bay leaves, cut in half
50ml olive oil
6g coarse sea salt
Tin foil
150ml olive oil
2 shallots, finely diced
2 cloves of garlic, finely diced
½ tsp picked thyme leaves
1 bay leaf
10 turns of fresh milled black pepper
2g course sea salt
80g whole baby capers
20ml white wine vinegar
50ml lemon juice
50g lemon segments
1 tbsp of chopped flat parsley
½ tbsp of chopped chives
200g Chinese black rice, soaked for 1-2 hrs or overnight is best
1/2 tsp ground cumin
12g of salt
Olive oil
Any fresh herbs you have
Fresh microplaned lemon zest
Pre heat the oven and bake at 180c.
Carefully wash the bass and dry thoroughly beforehand including the stomach,
Season the bass with salt and place onto a piece of foil with parchment paper inside, ensuring it is big enough to wrap around the fish.
Place half the fennel, dill, lemon zest, 1/2 the seasoning, star anise, lemon peel, bay leaf on to the foil, and place the fish on to the vegetables and herbs.
Squeeze the lemon juice over the fish and drizzle with white wine and olive oil, add the rest of the seasoning, then the veg and herbs. Bring the foil and parchment paper up around the bass and bake in the oven for approx. 30-35 minutes.
Let it rest for five minutes, but be careful when opening the foil, as it will produce a lot of steam.
In a saucepan on medium heat add ½ the olive oil, then the shallots, garlic, thyme & bay leaf, add the salt & pepper and cook slowly with no colour until tender for 2 minutes. Add the capers, white wine vinegar, lemon juice, lemon segments, and warm this through, finishing with the herbs at the end.
Drain the rice, then wash and place into a pan with 600ml water. Add the spice and salt, bring to a simmer, cover & simmer for 30-40 minutes, until all the liquid has been absorbed and the rice is tender but still a little chewy.
To finish, add a little olive oil, lemon zest and fresh herbs.
2.5kg sea bass, scaled and gutted (remove the fins and head)
50ml white wine
Small fennel, peeled and thinly sliced on a mandolin
6 star anise
Small bunch of dill
6g thyme sprigs, chopped
Juice of 1 lemon
Peel of a lemon
10 black pepper corns, finely crushed
A few pink pepper corns
2 bay leaves, cut in half
50ml olive oil
6g coarse sea salt
Tin foil
150ml olive oil
2 shallots, finely diced
2 cloves of garlic, finely diced
½ tsp picked thyme leaves
1 bay leaf
10 turns of fresh milled black pepper
2g course sea salt
80g whole baby capers
20ml white wine vinegar
50ml lemon juice
50g lemon segments
1 tbsp of chopped flat parsley
½ tbsp of chopped chives
200g Chinese black rice, soaked for 1-2 hrs or overnight is best
1/2 tsp ground cumin
12g of salt
Olive oil
Any fresh herbs you have
Fresh microplaned lemon zest
Pre heat the oven and bake at 180c.
Carefully wash the bass and dry thoroughly beforehand including the stomach,
Season the bass with salt and place onto a piece of foil with parchment paper inside, ensuring it is big enough to wrap around the fish.
Place half the fennel, dill, lemon zest, 1/2 the seasoning, star anise, lemon peel, bay leaf on to the foil, and place the fish on to the vegetables and herbs.
Squeeze the lemon juice over the fish and drizzle with white wine and olive oil, add the rest of the seasoning, then the veg and herbs. Bring the foil and parchment paper up around the bass and bake in the oven for approx. 30-35 minutes.
Let it rest for five minutes, but be careful when opening the foil, as it will produce a lot of steam.
In a saucepan on medium heat add ½ the olive oil, then the shallots, garlic, thyme & bay leaf, add the salt & pepper and cook slowly with no colour until tender for 2 minutes. Add the capers, white wine vinegar, lemon juice, lemon segments, and warm this through, finishing with the herbs at the end.
Drain the rice, then wash and place into a pan with 600ml water. Add the spice and salt, bring to a simmer, cover & simmer for 30-40 minutes, until all the liquid has been absorbed and the rice is tender but still a little chewy.
To finish, add a little olive oil, lemon zest and fresh herbs.
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