Carina’s Roast Fennel & Sea Bass Recipe

Roast Fennel Herb Sea Bass Ingredients

  • One sea bass fillet per person
  • Olive oil
  • Broken fronds of fennel
  • Salt for seasoning


  • Add oil to a hot grill pan or heavy-based frying pan
  • Add the fish, skin side down
  • Fry for a few minutes until skin is coloured
  • Transfer to a large, flat baking tray
  • Season with the salt, fennel and a drizzle of olive oil

Quick Pan Fried Greens Ingredients (per person)

  • 1/2 courgette
  • 100g fresh, washed spinach leaves
  • 1 small clove of garlic
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
  • Salt
  • You can add a few capers if you fancy an extra little zing!


  • Wait until the very last minute before cooking the vegetables. Choose a frying pan that’s big enough to flash fry your ingredients.
  • Start by adding a little oil to the pan, then add the ingredient that will need cooked longest first.
  • With the heat of the pan quite high, slowly add the other ingredients and gently move the pan to stop anything sticking or burning.
  • The garlic needs very little cooking, so add this near the end to give a very light aroma that won’t overpower the other ingredients.
  • The aim is to keep the crunch of the vegetables, and the extra ingredients just give a background of texture and taste.
Credit: Carina Contini