Sea Bass Filled with Fennel, Chilli & Lemon Recipe | Booths Supermarket
HOW TO DO IT FOR THE SEA BASS Take a large frying pan and gently cook the fennel and red onion until they begin to soften. Tip into a bowl and cool
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Ingredients
- 4 sea bass fillets
- 1 tbsp olive oil
- 1/2 fennel bulb, very thinly sliced
- 1 small red onion, thinly sliced
- 1/2 red chilli, de-seeded and finely chopped
- 1 tsp chopped parsley
- Juice and zest ½ lemon
- Salt and milled pepper
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 garlic clove, peeled
- 10g fresh basil
- 50ml extra virgin olive oil
- Juice of ½ lemon
- 1 tbsp water
- 10g Parmesan cheese, finely grated
- 200g new potatoes, cooked
- 200g green beans
- 100g fresh peas
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