We dis­cover an even health­ier way to eat fish

Lemon adds sweet and tangy notes to this baked fish dish

Northern Living - - CONTENTS - TEXT AND STYLING MIKO CALO PHO­TOG­RA­PHY PA­TRICK SEGOVIA

IN­GRE­DI­ENTS

I kg. seabass or apahap (whole)

2 pcs. fennel bulb

2 lemons

250 ml. dry white wine Salt and pep­per (to taste)

PROCEDURE

1. Pre­heat oven at 180 °C.

2. Slice the fennel bulb and lemon thinly.

3. Clean the fish.

4. Score both sides with three di­ag­o­nal slits.

5. Slit hor­i­zon­tally, along the belly to cre­ate a cav­ity, and sea­son with lemon, salt, and pep­per.

6. Place the fish in a bak­ing dish and driz­zle with olive oil.

7. Cover with sliced fennel and lemon.

8. Pour white wine over fish and place in the oven for 25 to 30 min­utes.

Watch the recipe video on No­lisoli.ph.

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