Sea Bass with Fennel Sauce
Sea Bass with Fennel Sauce



  • 50g buter
  • ¼ sliced fennel bulb
  • 2 tbsp white wine
  • 1 tsp white wine vinegar
  • 50ml double cream
  • 1 tbsp finely chopped chives
  • For the Bass
  • 1 tbsp olive oil
  • 1 fillet of sea bass
  • ½ lemon, juice only
  • Salt and pepper
  • Heat the butter in a frying pan, then add the fennel and gently fry until golden. Add the wine and vinegar, reduce by half, then stir in the cream and continue to reduce until thick and saucy. Add the chives and plenty of seasoning, then set aside.
  • Heat the olive oil in a pan and season the fish fillet on both sides. Fry skin-side down for 3 mins, then flip and cook for another 2 mins on the other side. Sprinkle generously with lemon juice, then serve with the fennel sauce and some new potatoes.
20 mins
1 serving

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