Steamed sea bass with fennel, capers and white wine
If you have some white wine on the go, save a splash for wandering New Yorker Laurie Wang’s version of sea bass en papillote, inspired by a recent trip to Franc
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Cooking tools:
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2 sea bass (300g each) scaled and cleaned
- 2 fennel bulbs, keep those fronds
- 3 tbsp small capers
- 1 sliced lemon
- 2 dill sprigs
- 25g butter
- A drizzle of extra virgin olive oil
- 100ml white wine
- Sprinkle of sea salt and black pepper to taste
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