Baked Sea Bass With Slow Cooked Fennel And Potato And Sor Recipe

1. 1

   Peel and boil the new potatoes, pour over minced sorrel when cooked.

2. 2

   Dress with oil, lemon juice and parsley.

3. 3

   Cut the fennel into wedges, gently fry with extra virgin olive oil, garlic and vegetables.

4. 4

   Once coloured, add in a healthy pinch of sugar, sherry and wine.

5. 5

   Cover for 40 min.

6. 6

   Place seabass on grill, brush with extra virgin olive oil, fennel seeds, garlic and shredded leeks.

7. 7

   Grill for 4 min each side, squeeze over lemon juice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.