Sea Bass and Roasted Fennel with Coriander, Tomato and Wild Rocket Dressing by Chef Alex Beard
Serves 4 as a starter
Ingredients:
1 bulb fennel (Montebianco)
60 ml extra-virgin olive oil
1 teaspoon coriander seeds
juice of 1⁄2 lemon
a bunch of wild rocket, finely chopped
1 courgette, finely diced
a sprig of coriander, finely chopped
1 tomato (Rio Grande), skinned, deseeded and finely diced
1 x 600–800 g sea bass, scaled and filleted, each fillet cut in half on a diagonal
salt and freshly ground black pepper
Cut the fennel into eight lengthways, toss with the olive oil, salt, pepper and coriander
seeds and roast for 30 minutes at Gas Mark 4/180°C.
Meanwhile make the salad by gently mixing together the rest of ingredients (apart from the
sea bass) and seasoning with salt and pepper.
When the fennel is nearly ready, lightly fry the sea bass fillets for 2 minutes on each side.
Serve the sea bass on the fennel and drizzle the coriander flavoured oil around the plates.
Enjoy!
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
