- • 2 whole Seabass descaled and gutted (approx 400g each)
- • 2 garlic cloves
- • 2 tsp fennel seeds
- • 1 lemon
- • 125g unsalted butter
- • 2 tsp Maldon sea salt
- • Black pepper
- • 70ml white wine
- • Zest and juice of 1 medium orange
Whole Sea Bass with Orange Butter, Fennel and Rocket Salad Recipe
Roxii Hoare-Smith
21st April 2017
Whole Sea Bass with Orange Butter, Fennel and Rocket Salad Recipe
Head Chef at Hunter 486, Gary Durrant, shares his Whole Sea Bass with Orange Butter, Fennel and Rocket Salad Recipe.
Ingredients
Method
Method:
1. Season the inside of the fish and place crushed garlic, fennel and ½ lemon inside.
2. Take a piece of strong kitchen foil (roughly 35cm square) and brush well with oil and a little butter.
3. Season one side of the fish with the sea salt and black pepper and place on the foil. Season the other side and sprinkle over the fennel seeds, white wine and a squeeze of lemon juice.
4. Scrunch up the sides of the foil to form a well sealed parcel and cook in the oven at 220-240°C for 20 minutes.
5. To make the orange butter add the zest and orange juice to the soft butter, roll in cling film to form a cylinder and refrigerate until needed.
6. When the fish is cooked, gently open the parcel and place the fish with all the juices onto plates. Top with a slice of the orange butter and sprinkle over some fennel fronds.
7. Serve with a salad of shaved fennel and rocket.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
