Grilled Sea Bass with Cauliflower, Lemon and Fennel

Ready in 60 min
Serves 2 portions
Created By: Hamish Christall


  • 2 fennel bulbs, halved, cored and thinly sliced

  • 1 cauliflower, cut into small florets

  • 50ml Gingras XO Apple Cider Vinegar
  • 100ml white wine

  • 2 x 220g Greek sea bass fillets
  • 1 lemon, thinly sliced

  • 4 fresh bay leaves

  • Olive oil spray

  • 200g Basmati rice, steamed, to serve


  1. Preheat the oven to 220°C (gas mark 7).
  2. Place the fennel and cauliflower in a large roasting pan. Pour over the wine and vinegar. Cover the tin tightly with tin foil and bake for 30 minutes or until the vegetables are tender.
  3. Remove the foil from the roasting tin and arrange the lemon slices and bay leaves on top of the vegetables.
  4. Preheat the oven to medium broil/ roast. Score the skin of each fillet 2-3 times.
  5. Lay the fish fillets, skin-side up, on top of the lemon and spray lightly with oil.
  6. Broil for 7-8 minutes until the fish is golden and cooked through and the vegetables are lightly browned.
  7. Serve with rice.