Ingredients: Serves 4
1 large or 2 small wild (line caught) whole fish – washed and descaled
1 lemon cut in half
40gr butter
Handful of flat parley chopped
Pinch of Celtic sea salt and cracked black pepper
1 onion thinly sliced
1 clove of garlic sliced
1 fennel bulb thinly sliced
2 Tbsps. of olive oil
Method
Pre heat oven to 200 degree Celsius
Rub lemon over the fish then thinly slice the lemon.
Stuff the cavity with the butter parsley and lemon slices and half the fennel.
Sprinkle with salt and pepper.
Arrange onion, garlic and remaining fennel evenly over the base of a roasting dish and place fish on top.
Season well with salt and pepper and drizzle with olive oil.
Place the fish in the oven and reduce temperature to 120 and bake for 20 minutes or until flesh is falling off the bone. Cooking time will vary based on the size of the fish
Remove from oven and serve on a platter with a salad of your choice.
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