BAR AU FENOUIL-2

 


2 small sea bass, 2 fennel, 5 tbsp olive oil, 2 tbsp pastis, 2 lemons, salt, pepper.


Empty the bars without scaling them. Make two or three cuts on each side of the fish.

Inside, brush them with 2 tablespoons of olive oil and 1 of pastis. Salt, pepper. Preheat the oven to 210°-410 (th 7). Pass the fennel in the juice of a lemon before garnishing the belly of the fish. Pour 3 tablespoons of oil in the bottom in a large baking dish. Place the fish, sprinkle them with a tablespoon of pastis and a half glass of water. Bake for 30 minutes. Sprinkle occasionally with lemon juice. At the end of cooking, add the fresh sprigs of fennel.






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