Preparation time15’
Cooking time20’
Level of difficultyEasy
2 fennel bulbs
30 gr. butter
50 gr. olive oil
4 medium sea bass fillets, without bones and skin
½ teaspoon garlic
1 fresh red chili, finely chopped
the zest of lemon peel
Salt - Pepper
1. Peel and cut the fennel into slices.
2. Put the butter and a little olive oil in a pan on low heat, add the fennel and cook for 30 minutes or until the fennel slices are caramelized.
3. Preheat the oven to 180 °C.
4. Place the fish fillets in a pan lined with greaseproof paper. Pour over the fillets with the olive oil, the garlic, the chili and the lemon peel. Put some salt and pepper. Bake for 15 minutes or until the fillets are cooked through.
5. Serve the fish fillets with the caramelized fennel.
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