Tasty sea bass burritos
Burritos get a modern twist in a cookbook that celebrates Mexican street food
100ml olive oil, plus a little extra for frying
Juice of 2 lemons
1 tsp dried oregano
1 tsp dried epazote (optional)
2 large whole sea bass, about 600g each, or 4 small whole sea bass, about 300g each
2 fennel bulbs
A knob of butter
100ml double cream
Salt and white pepper
4 large wheat tortillas
1 small iceberg lettuce, finely shredded
Slices of red onion
Warm the olive oil in a pan over a low heat, then add the juice of one lemon, the oregano and epazote (if using) and leave to cool.
Score three cuts on both sides of each sea bass, then place in a dish, pour over the flavoured olive oil, cover with clingfilm and put into the refrigerator for 30 minutes.
Cut the very bottom off the fennel bulbs to keep them stable on your work surface, and cut the frilly leaves off the top to save for the garnish. Slice the fennel vertically into 1cm thick slices.
Heat a knob of butter and a little olive oil in a frying pan (with a lid) over a medium heat and put the slices of fennel into the pan. Without moving the slices at all, cook them for about 5-8 minutes, or until well coloured. Then turn them and repeat on the other side. When both sides of the fennel slices are browned, add the water, cover the pan and cook for about 15-20 minutes, until most of the liquid has evaporated and the fennel is tender but not completely soft.
Drain any water left in the pan, then add the cream, a little salt and white pepper to taste and the juice of the second lemon, and cook for a further two minutes.
Transfer the sea bass to a rack and cook under a preheated grill for about seven to eight minutes on each side, or until cooked through. To check if the fish is cooked, try to remove the flesh at the shoulder - this is the thickest part and it should flake away easily, and the skin should be crisp. When cooked, remove the skin from the fish and set aside, then flake all the flesh off the fish.
Warm the tortillas in a dry frying pan for about 20 seconds on each side, then layer with iceberg lettuce, the braised fennel and red onion slices.
Top with the flaked fish, fennel fronds and fish skin, then roll into burritos.