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Spiced sea bass with caramelised fennel

June 15, 2016


A Jamie Oliver favourite- this recipe sounds all fancy but is really simple and delicious- perfect for a Saturday night dinner treat or when entertaining! Original recipe from



  • 3 fennel bulbs

  • 40 g butter

  • olive oil

  • 2 whole seabass, gutted and scaled (ask your fishmonger to do). Alternate options try black cod or hapuku

  • 1 clove of garlic

  • 1 fresh red chilli

  • 1 lemon


  1. Preheat oven to 180ºC 

  2. Reserving the tops, cut the fennel into wedges. 

  3. Place the butter and a splash of oil in a pan over a low heat, add the fennel and cook for 40 minutes, or until golden and caramelised. 

  4. Score the fish on each side. Peel and finely chop the garlic, deseed and finely chop the chilli, then rub all over the fish with the lemon zest. 

  5. Season with sea salt and black pepper, then slice the lemon into rounds and place 2 to 3 slices inside each fish cavity. 

  6. Bake for 20 minutes, or until cooked. 

  7. Serve with the fennel, scattered with the reserved tops.




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