Sea Bass with Creamed Fennel
Sea Bass with Creamed Fennel



  • Olive oil
  • 2 sliced onions
  • 2 fennel bulbs, sliced
  • 150ml white wine
  • 4 sprigs of tarragon, leaves chopped
  • 200ml double cream
  • ½ lemon, juice only
  • 10g butter
  • 4 sea bass fillets
  • 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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