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