Sea Bass With Figs
- 4 seabass fillets — fresh or frozen
- 8 figs — fresh or dried
- 1 fennel bulb — finely sliced
- 2 lemons
- Olive oil
- Salt and pepper
- Preheat the oven to 180C
- Place the fillets on an oven proof dish.
- Cut the lemons into strips and arrange in 2 by the nets.
- Sprinkle it with dill, salt, pepper, 5 bays and 1 dash of olive oil.
- Put it in a hot oven and cook.