📍 Where this dish comes from: Brittany (Bretagne)
Discover the history of this region →
Discover the history of this region →
Whole sea bass roasted the Provençal way — scored and stuffed with fennel fronds, lemon, and thyme, laid on a bed of sliced fennel bulb and tomatoes, doused generously with olive oil and white wine, and roasted until the skin blisters and the flesh pulls cleanly from the bone. Mediterranean sunshine in a baking dish.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 2 whole sea bass (about 700g each) scaled and gutted
- 2 fennel bulbs thinly sliced
- 4 tomatoes sliced
- 1 lemon thinly sliced
- 6 garlic cloves unpeeled
- 4 tbsp extra-virgin olive oil
- 150 ml dry white wine
- Fresh thyme and fennel fronds
- Salt, black pepper
- Handful Niçoise olives (optional)
Instructions
- Preheat oven to 200°C. Slash fish 3–4 times diagonally on each side down to the bone.
- Season cavity and slashes generously with salt and pepper. Stuff cavity with lemon slices, thyme, and fennel fronds.
- Spread sliced fennel and tomatoes in a large roasting dish. Scatter garlic cloves and olives.
- Drizzle vegetables with 2 tbsp olive oil and season. Lay fish on top.
- Drizzle fish with remaining olive oil. Pour white wine over vegetables.
- Roast 25–30 minutes until fish is opaque at the bone and skin is lightly blistered.
- Rest 5 minutes. Serve at the table, filleting the fish beside the roasted vegetable bed.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 42g | Fat: 18g | Fiber: 3g
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Health Benefits
- Sea bass provides 42g of protein per serving along with omega-3 fatty acids and selenium.
- Fennel’s anethole is studied for its potential anti-inflammatory properties.
- Roasted garlic becomes milder and sweeter, and is generally easier to digest than raw garlic.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Céleri Rémoulade Keto