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

• 1 lb Seabass
• 3 x Fennel bulbs
• 8 x New potatoes
• 2 bn Sorrel
• 1 c. Extra virgin olive oil
• 10 x Fennel seeds
• 1 x Carrot
• 1 x Leek
• 1 c. Sherry Wine

1. Peel and boil the new potatoes, pour over minced sorrel when cooked.
2. Dress with oil, lemon juice and parsley.
3. Cut the fennel into wedges, gently fry with extra virgin olive oil, garlic and vegetables.
4. Once coloured, add in a healthy pinch of sugar, sherry and wine.
5. Cover for 40 min.
6. Place seabass on grill, brush with extra virgin olive oil, fennel seeds, garlic and shredded leeks.
7. Grill for 4 min each side, squeeze over lemon juice and serve.

fennel bulbs, new potatoes, sorrel, extra virgin olive oil, fennel seeds, carrot, sherry wine

Taken from cookeatshare.com/recipes/baked-sea-bass-with-slow-cooked-fennel-and-potato-and-sor-75629 (may not work)