Baked Sea BassDu Bar Au Fou -

Baked Sea Bass
Du Bar Au Fou

The forty odd miles of Jersey's coastline are excellent for amateur fishing. One of the favourite catches for locals and visitors alike is bass. Local bass seem to grow at almost twice the rate of their U.K. counterparts and often weigh in at double figures. Bait to catch them, such as mussel, sand eel and mackerel, can be bought in St Helier's fish market, whilst the places to find them include Grouville Bay, St Clement's coast from La Rouque to Havre des Pas and St Ouen's Bay.

Ingredients

3 lb sea bass
Salt and pepper
Butter for greasing dish
2 oz onion, diced and pre-cooked
2 oz fennel, chopped
2 oz fresh breadcrumbs
1 lemon
½ oz chopped parsley

Details

Serves: 4

Method

Scale and gut the fish. Make a few light incisions on each side of the back and season with salt and pepper. Wipe a fireproof dish with butter and line it with the pre-cooked onion and the chopped fennel. Place the fish into the dish and cover with breadcrumbs. Cook in a moderate oven for about 30 minutes. Before serving, sprinkle with fresh lemon juice and garnish with parsley.

Related food category:

• Sea Fish