Gordon Ramsay's Ultimate Cookery Course: Sea Bass with Fennel, Lemon and Capers

Hey Guys,

    For the next segment of the Cookery Course I will be cooking the Sea Bass with fennel, lemon and capers dish. However to save costs I may switch the fish to something other than Sea Bass - having spent over $70 on a full fillet in my past I do not feel like buying the whole fish ;).

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

2 Sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and clean
2 small Fennel bulbs, fronds reserved
3 tbsp small Capers, drained and rinsed
1 Lemon, sliced
2 Dill sprigs
25g Butter
Olive Oil
100mL White Wine
Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200C
2. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with dill and dot over the butter in small pieces.
3. Drizzle the fish with a little olive oil and then wrap in the foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary.
4. Place the parcel on a roasting tray and bake in the oven - about 20 minutes for the 600g fish, or 8-10 minutes if using the smaller ones - until the fish is just cooked through with the flesh flaking away from the bone.
5. Remove from the oven and leave to rest for a few minutes before serving (be careful of the hot steam when you unwrap the foil). Serve sprinkled with the reserved fennel fronds.

Serve with crushed new potatoes and courgette ribbons.


Good Eats Guys,

S