1 seabass; ½ fennel bulb; a couple of rosemary sprigs; ½ lime or lemon; 6 tbsp olive oil; salt, pepper mix (white, black, rose)
Steamed Seabass (Loup de mer)
De-gut, clean and wash the fish. Season it with salt and pepper and drizzle it with oil on both sides. Stuff it with the chopped fennel and place it in the bottom of a steamer on top of the rosemary. Place slices of the lime on top of the fish and steam it for 15 minutes. Remove the fish from the bones and serve on plates with a squeeze of lemon or lime juice and drizzled with some good olive oil. Serve on warmed plates with salad and potatoes.