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![Serves 2](http://media3.neff-international.com/Images/600x/MCIM03013422_baked_seabass_ingredients_1800x2143.jpg)
Serves 2
INGREDIENTS FOR THE FISH:
1 whole sea bass
1 red onion, finely chopped
¼ tsp salt
¼ tsp turmeric powder
¼ tsp chilli powder
1 tsp toasted fennel seeds
Handful of fresh tarragon, finely chopped
Handful of fresh chives, finely chopped
Handful of dill, finely chopped
1 green chilli, finely chopped
1 lime
2 tsp olive oil
INGREDIENTS FOR THE SALAD:
50 g watercress
¼ tsp mustard
¼ tsp cider vinegar
¼ tsp black pepper
1 tbsp extra virgin olive oil
Allergens are marked in bold
![Step 1](http://media3.neff-international.com/Images/600x/MCIM03013423_baked_seabass_step1_1800x1011.jpg)
Step 1
Preheat the oven to 180° C. Then, in a bowl mix the onion, salt, turmeric, chilli, fennel, tarragon, chives, dill and green chilli. To this add the juice of the lime and 1 tsp of the oil. Mix it all well.
![Step 2](http://media3.neff-international.com/Images/600x/MCIM03013424_baked_seabass_step2_1800x1011.jpg)
Step 2
Place a sheet of baking parchment on top of a baking tray and place the fish on that. Stuff it with the onion mix and spread the rest of the mix on top of the fish.
![Step 3](http://media3.neff-international.com/Images/600x/MCIM03013426_baked_seabass_step3_1800x1011.jpg)
Step 3
Drizzle 1 tsp of oil on top and gather the sides of the baking parchment pinching and sealing it all together. Bake it for 25 minutes or until the fish is cooked.
![Step 4](http://media3.neff-international.com/Images/600x/MCIM03013425_baked_seabass_step4_1800x1011.jpg)
Step 4
In another bowl mix the salad dressing and whisk it for a few seconds until combined well. Pour this over the watercress and mix well.
Carefully open the fish and serve with the salad.