If there’s any testament to basing a meal around three simple ingredients, it’s this.

Seabass, romesco, and braised fennel come together in minimalist harmony.

Lewis Ofman – Je Pense à Toi

The Spy From Cairo – Nafas

French 79 – Between the Buttons

The shopping list (serves 4):

Seabass fillets x 4
Romesco (long red) peppers x 2
Fennel bulbs x 2
White onion (finely diced) x 1
Garlic cloves x 3
Lemon x 1
Small fresh chilli x 1
Ground coriander
Fresh dill

Set your oven to 200 degrees celsius.

Wrap your fennel bulbs tightly in some tin foil, with a good knob of butter, a splash of olive oil, some chopped dill, one crushed garlic clove, and a sprinkling of ground coriander. Place them in the oven for 45 minutes.

When done, set them aside for later.

Turn your grill up to high, and place your peppers under them for at least 15 minutes. Turning half way through, you’re going to be aiming for soft and slightly charred.

Fry 2 crushed cloves of garlic, with your onion and chilli until caramelised, with a healthy glug of olive oil.


Remove the peppers from under grill, slice into chunks and leave to rest for 10 minutes.

Combine your peppers, fried garlic and onions, and blitz to a smooth sauce with a good squeeze of lemon juice. Season to taste.

Slice your fennel bulbs in half and begin to fry them gently on a medium heat, until starting to caramelise on one side.

In the same pan, add your seabass fillets skin side down. Fry on a medium heat for 6-7 minutes until the skin starts to crips up nicely. Flip the fillets onto the other side and turn off the heat. Leave for 2 minutes and serve.

Sprinkle with a touch of fresh dill, if you like.

Romesco Seabass


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