Baked Whole Sea Bass with Fennel and Citrus
For a lighter, elegant, and visually stunning Christmas dinner, a whole baked sea bass is an exceptional choice. The fish is stuffed with fresh dill, parsley, sliced fennel bulbs, and thin rounds of blood oranges and lemons. Drizzled with extra virgin olive oil, a splash of dry white wine, and sea salt, it is baked inside a parchment paper pouch or directly on a sheet pan until the flesh is incredibly moist, tender, and flaky. Serving a whole fish brings a sense of drama and celebration to the table, while the bright citrus and anise notes of the fennel offer a clean, refreshing flavor profile.