• 200g USA Wild Rice
  • 1 fennel bulb
  • 1 red onion chopped
  • 1 Handful of fresh herbs parsley, chives and mint
  • 1 Lemon
  • 60g Melted butter
  • 3 tbsp Olive oil
  • 2 Whole sea bass gutted and scaled
  • Salt and pepper
  • Fennel seeds


Cook the rice for 30-35 minutes until tender. Slice and dice the fennel. Slice and dice the red onion

Chop the fresh herbs and add the fennel and red onion to a mixing bowl

Add the cooked and cooled USA Wild rice

Pour over the melted butter

Sprinkle over the fresh herbs and mix

Pour olive oil over 2 sheets of foil and season

Score the sea bass on each side

Stuff the fish with the Wild USA rice filling

Sprinkle with fennel seeds for extra flavour

Wrap up the fish and bake for 40 minutes at 170c

Finish with Lemon juice and serve