This sounds more complicated than it is. Just roast whole sea bass with orange peel and fennel, and team with a garlicky mayonnaise.Prep time: 20 minutes | Cooking time: 50 minutes FourFor the aioliWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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