The fish option : Whole baked sea bass with fennel and preserved lemon

Serves 4

• 2 sea bass
• 2 preserved lemons
• 1 fennel bulb
• 2 bay leaves
• 5 cloves garlic
• 1 shallot
• 2 slices lemon
• 0.5 tsp fennel seeds
• 1 tbsp moscatel vinegar
• 1 small handful flat-leaf parsley
• 0 Olive oil
• 0 black pepper

Step 1
Seal the jars and leave them for a few weeks, months if possible.

Step 2
When you come to use them, rinse them, scrape off and discard the pulpy flesh and use just the soft, aromatic peel.

Step 3
Preheat the oven to 160C/325F/gas mark 3.

Step 4
Trim the base of the fennel and cut it in half vertically.

Step 5
Very thinly slice one of the halves horizonally, using a mandolin if you have one.

Step 6
Season the cavity of the fish with a little olive oil, salt and pepper.

Step 7
Stuff the cavity with half the fennel shavings, half the shallot, 2 garlic cloves, a bay leaf, a lemon slice and half the fennel seeds.

Step 8
Oil the skin of the fish, season with salt and pepper and place on a large piece of oiled tin foil.

Step 9
Pull the ends together over the fish, sealing gently and making sure to leave a little space around the fish.

Step 10
Place on a baking tray and put in the middle of the oven for 25-30 minutes.

Step 11
Leave in the foil out of the oven for a few minutes before serving.

Step 12
Meanwhile, finely chop the preserved lemon peel, the remaining fennel and the remaining garlic clove.

Step 13
Combine them all in a bowl, then add lemon juice or moscatel to taste.

Step 14
Chop and add the parsley and thin with olive oil to spooning consistency.