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

This dish is light, fresh, and packed with omega-3 and vitamin D


1 kg. seabass or apahap (whole)

2 pcs. fennel bulb

2 lemons

250 ml. dry white wine

Salt and pepper (to taste)


  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.

This recipe was originally published in Northern Living, August 2017.

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