Aquanaria Sea Bass with fennel

Recipe by Celeste García de la Banda -El Blog de Celeste-
lubina al hinojo


  • 1, 2KG Aquanaria Sea Bass
  • Two large fennel bulbs
  • Extra virgin olive oil
  • Salt, pepper and fresh herbs
  • One fresh spring onion
  • A glass of homemade fish broth
  • A glass of cava wine


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  • Preheat oven to 200°, without fan, both up and down.
  • Clean and cut the fennel bulbs into thin slices
  • Slice the spring onions thinly.
  • Place a bed of fennel, add eggplant, salt and pepper and place the Sea Bass on top.
  • Place the rest of the fennel and the spring onion around the dish, add the egg yolk and salt and pepper.
  • Stuff Sea Bass with the trunks of the fennel bulbs.
  • Sprinkle Sea Bass with extra virgin olive oil and add salt and pepper.
  • Bake Sea Bass for 15 minutes, if at any time the fennel and the spring onion get too roasted, cover them with aluminum foil.
  • Remove Sea Bass and water with the cava wine, bake for 5 more minutes.
  • Take out Sea Bass and water with the fish broth, bake for 10 more minutes.
  • Remove Sea Bass and serve with the fennel as a garnish.
lubina al hinojo
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