Baked Sea Bass with Lemon, Fennel and Parsley (serves 2-3)

This is the perfect Friday evening recipe for the whole family (my children love it) and it is quick and easy! White fish is low in fat, high in protein and is also a source of selenium (an antioxidant, which provides a protective role in the body). I usually buy a whole fish (that has been gutted) and remove the bones after cooking, however, you can also use fillets. It’s perfect served with new potatoes ,green salad and a glass of white wine.

You will need:

- 1 whole sea bass
- 2 lemons
- handful of fennel
- handful of parsley
- 200ml white wine
- 1 clove of garlic

Pre-heat the oven to gas mark 4, 180c, 350f. Slice the lemons and then cover the bottom of an oven proof dish with 2/3 of them. Meanwhile, finely chop the fennel, parsley and garlic together. Lay the sea bass in the oven proof dish on top of the lemons, and stuff with the remaining lemons, and the fennel, parsley and garlic mixture. Pour over the white wine, cover and bake for approx. 30 minutes.

Once cooked the bones will be easy to remove.