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The Silver Spoon, Phaidon Press

Serves 4


• large pinch of dried fennel
• 2¼-pound sea bass, spines trimmed,
• scaled and cleaned
• olive oil, for brushing
• 1/4 cup brandy
• salt and pepper
• fresh fennel slices, to serve


Preheat the oven to 350°F.

Sprinkle the dried fennel inside the cavity of the fish.

Make several diagonal slashes on each side of the fish, brush it with olive oil and place on a cookie sheet.

Bake, turning and brushing with more olive oil occasionally, for about 20 minutes.

Season with salt and pepper.

Make a bed of fresh fennel slices on a serving dish and place the sea bass on top.

Gently warm the brandy in a ladle, then pour it over the fish and ignite.

Serve when the flames have died down.

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