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Pan-Fried Sea Bass with Creamed Fennel
Ingredients
  • Olive oil for frying
  • 2 large onions, finely sliced
  • 2 medium fennel bulbs, very finely sliced
  • 150ml dry white wine
  • 4 fresh tarragon sprigs, leaves picked and finely chopped
  • 200ml double cream
  • Juice ½ lemon, plus wedges to serve
  • 10g unsalted butter
  • 4 sustainable sea bass fillets, skin on (about 200g each)
Steps
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