Elderflower and Lemon Sea Bass

Preheat oven to 180c fan.

Line a baking dish with a sheet of baking paper that is roughly twice the size of the tray (the paper will overhang the edges). Lay the sea bass fillets on the paper and brush with olive oil.

Season the sea bass generously and sprinkle the fennel seeds on top.

Lay three slices of lemon on top of each sea bass fillet and drizzle with Belvoir Farm Elderflower Cordial.

Wrap the baking paper up and around to enclose the ingredients making sure you leave space between the ingredients and the paper. Bake for 12-15 minutes until the fish is just cooked.

Garnish with fresh chopped parsley and lemon zest.