Sea Bass with Fennel and Lemon

Last night Kerri was out, so I was just cooking for myself. I decided on some sort of fish with fennel and found a recipe that included lemons too. Armed with a wild sea bass, one large fennel bulb, a few small fennel bulbs and a lemon, I went to work. I chopped up the tops of the fennel and stuffed the fish with them. Then I sliced the bulbs in half and fried them in a hot frying pan until they were slightly charred. I did the same with the lemon and then put the fish into an oven dish with the fennel and lemon and roasted it until it was done.

The bass was good and I enjoyed the fennel but not much of the lemony flavour made it into the fish. So I squeezed some lemon juice over the fish, which came out a rather brownish colour due to the charring.

With (and before) it I drank a Grüner Veltliner from Austria (most of it is from Austria), which complemented it rather well.