SEA BASS WITH FENNEL
The Silver Spoon, Phaidon Press
• 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.