The Milestone Recipes. The Milestone would like
to share a recipe with you...
Whole sea bass in a bag with fennel and wild garlic
Come down and try this dish in May. This simple but effective method of cooking really captures all the flavours in the dish and is very simple to prepare at home. The dish can be prepared well in advance so all you need to do is pop it in the oven and bake. Perfect for a summers evening with a glass of chilled Pinot Grigio
Ingredients
One sea bass scaled and gutted per person
½ fennel bulb (cut into strips)
Small hand full of wild garlic
Salt
Pernod 25ml
50ml white wine
25g butter
Large sheet of baking parchment
Method
1.In the centre of a sheet of baking parchment place the wild garlic, fennel and butter.
2. Place the fish on top and season with the salt.
3. Fold the parchment over the fish and then continue folding to form a neat parcel. Before sealing the parcel add the liquid.
4.Bake in a pre heated oven at 180° for 10-12 minutes and then open the parcels at the table so you are hit with all the flavours and aroma.
Please click here for a printable version of the recipe