Serves 2<\/p>\n\n\n\n
1. Slice the fennel bulb in half, then slice as thinly as possible. Drizzle with a little olive oil and season with salt and pepper. Tear off 2 A4 sheets of baking parchment and place half of the spinach into the centre of each piece of paper.<\/p><\/div><\/div><\/div>
2. Scatter over the fennel and place the slices of Florida Grapefruit on top.<\/p><\/div><\/div><\/div>
3. Finally, finish with a slice of butter on each and top with the fillets of sea bass, skin side up.<\/p><\/div><\/div><\/div>
4. Add a drizzle of olive oil before folding up the paper to create a parcel, not forgetting to tuck the ends underneath itself. Bake in a pre-heated oven at 170c for 15 minutes until the fish is cooked.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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