Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to cook fish cookery classes
Seabass cookery classes

Sea Bass Parcels with Fennel and Preserved Lemon

Fennel with sea bass is one of those culinary partnerships that work really well.
Serves 4

plate-sized sea bass 4, heads removed, scaled and gutted
preserved lemons 2, deseeded and finely chopped
olive oil 2 tbsp
sea salt flakes
freshly ground black pepper
lemon wedges to serve

for the roasted fennel:
olive oil 2 tbsp
balsamic vinegar 2 tbsp
fennel seeds 1 tsp
sugar ½ tsp
lemon juice a squeeze
sea salt flakes
freshly ground black pepper
fennel bulbs 2, trimmed, quartered and thinly sliced

1) For the roasted fennel, whisk together the oil, vinegar, fennel seeds, sugar, salt and pepper. Add the fennel, turning to coat. Spread out on a non-stick roasting tray. Place under a preheated grill about 15cm from the heat. Grill for 8–12 minutes, turning once, until slightly caramelised at the edges. Set aside and leave to cool.

2) Preheat the oven to 240°C/gas 9. Using a sharp knife, make a couple of diagonal slashes on each side of the fish.

3) Combine the preserve lemons, oil, salt and pepper. Smear the mixture over the fish, pushing it into the slashes.

4) Cut out four greaseproof paper squares about 12cm longer than the fish. Place each fish in the middle of the paper. Top with the fennel. Fold over to make a parcel, and seal the edges securely. Don't wrap the fish tightly – the parcel should be roomy enough to allow steam to circulate.

5) Place on a baking sheet and bake for 10 minutes. Turn the parcels over and bake for another 5 minutes.

6) Transfer to serving plates. Let your guests open the parcels and enjoy the aromatics. Squeeze the lemon over the fish.


Recipe © Christine McFadden 2014

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