Recipes

Method

1. Firstly, drizzle each of the fillets with olive oil and drizzle with half of the lemon juice. Sprinkle over half of the chopped dill, and leave to stand whilst you prepare the fennel.
2. For the fennel, trim the bulbs of their tip and fronds. Cut the bulbs in half vertically, and then half again so you end up with 4 quarters from each bulb.
3. In a pan, place the fennel on the bottom, and add the stock, half of the butter, the rest of the dill, the rest of the lemon juice and some salt.
4. Bring to a simmer, and let the bulbs cook for around 45 minutes, or until soft and tender.
5. When the fennel is cooked, take out of their cooking liquid, and set aside whilst you cook the fish.
6. For the sea bass, heat a good glug of olive oil in a frying pan on a medium heat. Place the fillets skin side down and cook for 3-4 minutes, or until the skin is crispy. As soon as the fillets hit the pan, add the butter and baste the flesh side of the fish.
7. When the skin is crispy, flip the fish, and fry for a further 3 minutes, until golden.
8. Plate two pieces of fennel for each person, and place the fillet on top.
9. Serve with a lemon wedge each.