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Baked Sea Bass with Slow Cooked Fennel And Potato And Sor

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CATEGORY CUISINE TAG YIELD
Grains Superchefs 1 servings

INGREDIENTS

1 lb Seabass
3 Fennel bulbs
8 New potatoes
2 bn Sorrel
1 c Olive oil
10 Fennel seeds
1 Carrot
1 Leek
1 c Sherry
Wine

INSTRUCTIONS

Peel and boil the new potatoes, pour over chopped sorrel when cooked.
Dress with oil, lemon juice and parsley. Cut the fennel into wedges,
gently fry with olive oil, garlic and vegetables.
Once coloured, add a pinch of sugar, sherry and wine. Cover for 40
minutes. Place seabass on grill, brush with olive oil, fennel seeds,
garlic and shredded leeks. Grill for 4 minutes each side, squeeze
over lemon juice and serve.
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