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Sea Bass with Potatoes, Fennel & Lemon

Posted on 29th May 2020

Home > MasterClass Recipes & Gift Guides > Sea Bass with Potatoes, Fennel & Lemon
Serves 4 

Ingredients 

500g new potatoes washed and cut in half 

2 bulbs of fennel 

2 lemons 

100g butter 

4 fillets of sea bass 150g each 

2 tbsp olive oil 

1 tbsp sea salt 

1/2 tsp of freshly milled black pepper 

100ml dry white wine 

Method

Cook the new potatoes in a large pan of salted boiling water for 10 minutes, then drain through a colander and transfer to a large roasting tray. 

Cut the bottom off the fennel to give you a safe cut of cutting the vegetable in half from the top down to the board. 

Remove the central core carefully, then slice the fennel as thinly as you can and place in a large roasting tray with the cooked new potatoes. 

Slice the lemons and add to the tray. 

Cut the butter into cubes and scatter over the vegetables in the tray. 

Drizzle the sea bass with a little olive oil on both sides and season  with salt and pepper, then lay over the top of the vegetables skin side up. 

Pour in the dry white wine and bake in a dry heated oven 170c for 20 minutes or until the fish is fully cooked.

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2021 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.