Sea Bass with Creamed Fennel

Heat a glug of oil in a lidded pan and fry the onions and fennel for 20 mins. When very soft, add the wine and tarragon, and reduce for 4 mins. Add the cream, bubble away for 6 mins to reduce by ¾, then remove from the heat and stir in the lemon juice and some seasoning. Pop the lid on and set aside.
Add another glug of oil and the butter to a frying pan, and fry the bass fillets - skin-side down - for 4 mins. Flip over, fry for 90 seconds on the other side, then serve with a generous helping of your creamed fennel.

40 mins

4 serving

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