Preparation
- Preheat oven to 200°, without fan, both up and down.
- Clean and cut the fennel bulbs into thin slices
- Slice the spring onions thinly.
- Place a bed of fennel, add eggplant, salt and pepper and place the Sea Bass on top.
- Place the rest of the fennel and the spring onion around the dish, add the egg yolk and salt and pepper.
- Stuff Sea Bass with the trunks of the fennel bulbs.
- Sprinkle Sea Bass with extra virgin olive oil and add salt and pepper.
- Bake Sea Bass for 15 minutes, if at any time the fennel and the spring onion get too roasted, cover them with aluminum foil.
- Remove Sea Bass and water with the cava wine, bake for 5 more minutes.
- Take out Sea Bass and water with the fish broth, bake for 10 more minutes.
- Remove Sea Bass and serve with the fennel as a garnish.
