Back

Sea bass and spelt with lemon and wild fennel!

Ingredients

2 boned and scaled sea bass
160g. Valfrutta dried Spelt - Classic Products range
1 bunch of wild fennel
1 lemon (preferably organic)
extra virgin olive oil
salt and pepper

Difficulty

easy

Preparation and cooking time

20-45 min

Suitable for

Fish lovers

Recipe for:

2 People

Vote for the recipe

Prepare this recipe with:

Pearl Spelt - the Classic Dishes range

The tenderest deep golden pearl spelt, oval-shaped with a groove down its centre. Ideal accompanied by other pulses and perfect for tasty soups, imaginative cold salads and surprising desserts.

Preparation:

Place a sheet of aluminium on the worktop, then a sheet of baking paper on top, followed by the sea bass. Make a parcel for each fish and flavour with a sprig of wild fennel, a few lemon slices, sea salt, a pinch of black pepper and a little oil. Close the parcel and bake in the oven at 180° for around 20/25 minutes. In the meantime, parboil the fennel for a few minutes in boiling and salted water. Remove, drain well and finely chop. Boil the Valfrutta dried Spelt - Classic Products range in the fennel cooking water, then place it in a lower pan with the fennel and dress it with several spoonfuls of olive oil and the juice of half a lemon. Serve the fish parcel hot and surrounded by the spelt and flavour with grated fresh lemon rind.