Sea Bass with Fennel, Lemon and Capers

Ingredients

• 1 whole large sea bass (1-1,2kg) or two smaller ones (600-800gr), gutted and scaled
• 2 fennel bulbs, sliced
• 2 tbsp capers, rinsed
• 2 fresh dill sprigs
• 1 lemon, sliced
• olive oil
• 100ml white wine
• sea salt
• pepper

 
Cooking Instructions

1. Season the fish inside and out. Fill the stomach cavity with the sliced fennel, the lemon slices and the capers.
2. Top with the dill sprigs and pour a little olive oil over the fish
3. Wrap the fish in foil, to make a parcel.
4. Pour the wine into the parcel and fold to close tightly. 
5. Bake on a tray in a preheated oven (200°C) for 40 minutes for the large sea bass, or 30 minutes for the smaller ones.