Recipe Details
Title Sea Bass, Prawns and Fennel
Author Teresa Dupay
Portions 2
Created 29th April 2020 17:16 pm
Last Updated 29th April 2020 17:52 pm
Weight (Per Portion)

One portion of this dish weighs approximately 391.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Bass, sea, raw400 Gram
Prawns, raw50 Gram
Capers, canned2 Teaspoon
Seeds, fennel0.5 Teaspoon
Butter, unsalted5 Gram
Oil, olive1 Tablespoon
Leeks, raw1 Unit
Onions, Spring or Scallions6 Unit
Garlic3 Clove
Wine, cooking50 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 346
Protein 91.81%
Other Carbohydrate 2.25%
Sugar 3.76%
Fat Saturated 16.36%
Fat Unsaturated 19.52%
Fiber 14.46%
Sodium 9.37%
Salt 9.70%
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Recipe Method

1. Heat the butter and oil in a large non-stick pan. Place the sea bass skin side down and cook over a low heat. When the fish starts going white is is nearly cooked.

2. Add a splash of olive oil in a medium non-stick pan. Add the chopped spring onions, leeks, and chopped garlic to the heated oil. Cook for a couple of minutes, until soft.

3. Add the capers, fennel, prawns and wine. Simmer until the wine has reduced.

4. Plate up the sea bass then pour over the sauce.

You can use water or stock instead of wine.


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