Seabass with Fennel, Radish and Watercress (serves 2)
1 whole seabass, gutted and scaled
1 fennel bulb, thinly sliced
Handful of radishes
1 lemon, sliced
1 tbsp coconut oil
Handful of watercress
- Preheat oven to 200°C.
- Line a baking tray with parchment paper.
- Rinse the fish and pat it dry. Stuff 3 lemon slices into the cavity of the fish.
- Depending on the size of your radishes, you may want to halve or quarter them to roast evenly. Toss the radish and sliced fennel in olive oil. Drizzle a little oil on the fish as well.
- Roast in the oven for 25-30 minutes and serve with fresh watercress.
