Sea Bass with Braised Fennel and Roast New Potatoes
Sea bass with braised fennel and roasted new potatoes—low fat, liver-friendly, and perfect for summer lunch. Easy to make, packed with flavor!
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Ingredients
- 4 servings of Braised Fennel
- 4 servings Roast New Potatoes
- 4 x 125g (41/2 oz) sea bass fillets
- 1 tbsp mild or medium (not extra virgin) olive oil
- 1 lemon, sliced into wedges
- freshly ground black pepper
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