1 Ask your fishmonger to gut and de-scale your fish. Lay out a piece of tin foil and fold in half. Place the seabass on top of the foil and score the flesh about 2" apart on both sides. 2 Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil, place the fish on top of the fennel and push to one side of the oil. 3 Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. 4 Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the three sides to gently hug the fish. Bake on a tray for about 16 minutes (eight minutes per pound). Remove and allow to stand for 3-4 minutes without opening the bag. Recipe by: The Naked Chef
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|Serving Size: 1 Serving (1126g)|
|Recipe Makes: 1|
|Calories from Fat: 1233 (63%)|
|Amt Per Serving||% DV|
|Total Fat 137g||183 %|
|Saturated Fat 66.6g||333 %|
|Monounsaturated Fat 47.3g|
|Polyunsanturated Fat 13g|
|Cholesterol 611.2mg||188 %|
|Sodium 1420.7mg||49 %|
|Potassium 2449.1mg||64 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 6.9g|
|Protein 166.9g||238 %|
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Calories per serving: 1952
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