WATCH: Here’s how to bring out apahap’s flavor using fennel and lemon

INGREDIENTS

1 kg. seabass or apahap (whole)

2 pcs. fennel bulb

2 lemons

250 ml. dry white wine

Salt and pepper (to taste)

PREPARATION

1. Preheat oven at 180 °C.
2. Slice the fennel bulb and lemon thinly.
3. Clean the fish.
4. Score both sides with three diagonal slits.
5. Slit horizontally, along the belly to create a cavity, and season with lemon, salt, and pepper.
6. Place the fish in a baking dish and drizzle with olive oil.
7. Cover with sliced fennel and lemon.
8. Pour white wine over fish and place in the oven for 25 to 30 minutes.