Fresh fish Al-Cartoccio with all the flavour sealed in.


  • 4 portion size fresh seabass, scaled & gutted 
  • 1 tsp salt flakes 
  • 50g unsalted butter 
  • 1 fennel bulb, very thinly sliced 
  • Small bunch of fresh dill 
  • Zest of 2 lemons 
  • 6 pcs star anise 
  • 6 thyme sprigs 
  • 2 bay leaves 
  • 20 peppercorns 
  • 100mL dry white wine 
  • 100mL extra virgin olive oil 


Pre-heat the oven to 180°C.  Rub the seabass with the salt flakes. Prepare a baking sheet and foil large enough to wrap around the fish, spread a quarter of the butter over the baking sheet, in a separate bowl mix the fennel, dill, lemon zest, peppercorns and star anise. Fill each sea bass with half a handful of the fennel and herb mix.   Place the foil over an ovenproof dish followed by the baking sheet on top of it, then place the fish on the baking sheet and spread the remaining half of the ingredients on top of the fish together with the thyme and bay leaves; finish with the wine and olive oil; wrap the foil and baking sheet around the fish, seal the foil edges together tightly and make sure there are no holes.  Add a splash of water to the dish and bake in the oven for about 20 minutes.

Classic Sauvignon Blanc

Classic Sauvignon Blanc

Enjoy on its own or with sushi and fresh green salads.

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