Mamta's Kitchen

Sea Bass with Fresh Fennel Stuffing

Sea Bass with Fresh Fennel Stuffing

Mamta Gupta

This is a simple but delicious way to cook a whole Sea Bass. Other types of fish can be cooked using this recipe too. Serves 3-4.


  • 2 medium Sea Bass, cleaned and gutted and fins removed

  • 1 tbsp. oil

  • 1 medium onion, peeled and thinly sliced

  • 1 fresh fennel bulb, cleaned and thinly shredded

  • 2 tomatoes- unripe, medium-green or very firm, sliced (you can omit tomatoes and add juice of half a lemon to the stuffing instead)

  • 2 fresh red chillies, thinly sliced lengthways (optional)

  • Salt to taste

  • Freshly ground black pepper to taste

  • Aluminium foil in double layer and coated with a film of oil/butter, to wrap the fish in

  • Lemon Mayonnaise to serve.


  1. Sauté sliced onions in hot oil until transparent.

  2. Add shredded fennel bulb, sliced green tomatoes, salt and pepper. Mix well. Turn heat off.

  3. Allow it to cool.

  4. Make 2/3 slits on each side of the fish and sprinkle with sea salt.

  5. Fill each bass with half of the prepared filling.

  6. Place it on double layer of oiled aluminium foil, place 2 slice of lemon on each fish and wrap it up.

  7. Cook in a preheated oven 220 C for 15-20 minutes. Open and check at the fattest point of the fish that the meat is cooked through and there is no blood oozing. You can BBQ it on hot coals for 8-10 minutes on each side.

  8. Serve with lemon mayonnaise.

  9. Lemon Mayonnaise: Mix 1 cup of mayonnaise with juice and grated rind of half a lemon.

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