Sea bass with fennel and broccoli

Preparation steps

• Dry the fish with a paper towel inside and out. Mix olive oil, pepper, herbs and salt into a very thick marinade. Put off.
• Saute fennel in olive oil for 5 minutes. Add garlic, stir, fry for 1 minute. Add the wine, water and salt, stir, reduce the heat and simmer, half covered, for 15 minutes or until the fennel softens and takes on a golden-brown color. Remove from flame and cool.
• Meanwhile, process the broccoli with very little water for 6 minutes on the MAX in the microwave or blanch it briefly in boiling water. The flowers must remain al dente. Drain and arrange in a baking dish in which the fish will be baked. Salt.
• Sea bass diagonally cut to the bone in three places, only on one side. Fill the openings with marinade, coat the fish.
• Fill the inner cavity of each sea bass with fennel. If there is any unused fennel left, add it to the broccoli.
• Place the fish on the broccoli and bake in the oven at 220˚C for about 20 minutes or until the fish meat begins to separate easily from the bones.
• Nutritional info for 1 serving: energy value: 305 kcal; fat: 16.23 g; carbohydrates: 16.58 g; protein: 23.74 g; cholesterol: 40 mg; sodium: 335 mg; potassium: 1036 mg. Measuring cups and spoons