Air fryer sea bass with fennel and lemon

Name: Air fryer sea bass with fennel and lemon
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 sea bass fish fillets, skin on, about 140 g each; 1 fennel bulb, thinly sliced; 200g cherry tomatoes, halved; 1 tbsp olive oil; 1 tsp fennel seeds; 2 lemons, one thinly sliced, one cut into wedges; 0.5 tsp salt; 0.5 tsp black pepper; 2 tbsp chopped fresh parsley

Crisp-skinned sea bass over soft, sweet fennel and lemon, with almost no washing up.

Time30 min
LevelEasy
Costabout £2.38 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

277kcal
7.6gcarbs
4.4gof which sugars
14.4gfat
3.4gsaturates
30gprotein
1.7gfibre
1.3gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4sea bass fish filletsskin on, about 140 g each
1fennel bulbthinly sliced
200 gcherry tomatoeshalved
1 tbspolive oil
1 tspfennel seeds
2lemonsone thinly sliced, one cut into wedges
½ tspsalt
½ tspblack pepper
2 tbspchopped fresh parsley

Method

1
Toss the fennel and tomatoes with half the oil, the fennel seeds and a pinch of salt. Heat the air fryer to 180C.
2
Cook the fennel and tomatoes for 10 minutes, shaking once, until the fennel is just soft.
10 min
3
Pat the fish dry. Rub the skin with the remaining oil, salt and pepper.
4
Lay the lemon slices over the vegetables, then place the sea bass skin side up on top.
5
Turn the heat up to 200C and cook for 6 to 8 minutes, until the skin is crisp and the flesh is opaque and flakes easily.
7 min
6
Scatter with parsley and serve with the lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.