Info
Preparation time15’
Cooking time20’
Level of difficultyEasy
For 4 portions:
4 sea bass fillets, about 140 gr. each, cleaned without bones and skin
1 large fennel bulb, peeled on the outside and cut into thin slices
3 tablespoons small caper, drained
1 lemon, sliced
2 sticks of dill
25 gr. salted butter in cubes
30 gr. olive oil
100 ml white wine
Salt and black pepper
1. Preheat the oven to 200 ° C. Put a piece of baking paper in the pan and place the sea bass fillets on top.
2. Season the fish fillets on both sides with salt and pepper. Sprinkle the butter cubes over the sea bass fillets. Cut the fennel into thin slices and place it on top of the fillets. Sprinkle with capers, add the lemon slices and the dill on top of the fennel.
3. Sprinkle with olive oil and white wine and then cover our pan with aluminum foil. Make sure that the pan is well covered and use a second piece of aluminum foil, if necessary.
4. Place the pan in the oven and bake - about 20 minutes for the total weight of 600 gr. - or until the fish is cooked. Remove the pan from the oven and leave it covered for a few minutes before serving. Serve with extra dill and steamed potatoes.
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