28/06/2026
Cook with us! Seabass, fennel & tomato pepper fondue
A restaurant-worthy dish packed with vibrant Mediterranean flavours and surprisingly simple to recreate at home in your garden.
For the fondue:
4 chopped plum tomatoes, 1 red pepper, seeded and diced, 2 tbsp fine capers, 1 tsp lemongrass paste, 1 tsp nduja, 1 pickled jalapeño, ½ tsp black pepper, 1 tsp sumac, 1 tsp smoked paprika, 1 tsp ground coriander, 2 tsp cumin, Chopped basil to finish
For the seabass:
2 x 250g seabass portions, 1 fennel bulb, 1 lime, halved, Sea salt, Olive oil, Baby basil
Method:
1. Preheat the oven and an ovenproof pan.
2. Mix all fondue ingredients (except the basil) and add to the hot pan. Roast until caramelised, stirring halfway through.
3. Once reduced and rich in flavour, finish with chopped basil.
4. Score the seabass, drizzle with olive oil and season generously with sea salt.
5. Sear the fennel and lime until beautifully caramelised.
6. Turn the fennel over, place the seabass skin-side up on top and cook until the skin is crisp and the fish is perfectly cooked.
7. Finish with a squeeze of caramelised lime juice.
8. Spoon the fondue onto the plate, top with the fennel and seabass, then finish with a drizzle of olive oil and baby basil.
Fresh, smoky, zesty and full of summer flavour from our cookery school's outdoor kitchen.
Would you give this one a try?
