|Title||Sea Bass, Prawns and Fennel|
|Created||29th April 2020 17:16 pm|
|Last Updated||29th April 2020 17:52 pm|
One portion of this dish weighs approximately 391.00 Grams
|Bass, sea, raw||400 Gram|
|Prawns, raw||50 Gram|
|Capers, canned||2 Teaspoon|
|Seeds, fennel||0.5 Teaspoon|
|Butter, unsalted||5 Gram|
|Oil, olive||1 Tablespoon|
|Leeks, raw||1 Unit|
|Onions, Spring or Scallions||6 Unit|
|Wine, cooking||50 Millilitre|
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.