Sea bass with fennel & beetroot

  • Cooking time: 20 minutes

Serves: 2

Ingredients

300g baby new potatoes, halved
1½ tbsp oil
1 small bulb fennel, core removed and thinly sliced
180g pack Waitrose 2 Boneless Sea Bass Fillets
3 tbsp Waitrose Half Fat Caesar Dressing
½ x 25g pack fresh parsley, chopped
1 raw beetroot, peeled and coarsely grated 

Method

1. Cook the potatoes in boiling water for 10-12 minutes or until tender,
then drain.

2. Meanwhile, heat ½ tbsp oil in a non-stick frying pan and fry the fennel for 2-3 minutes, remove and set aside. Heat the remaining oil in the same pan and fry the sea bass, skin side down first for 1-2 minutes each side until golden.

3. Mix the dressing and parsley into the fennel then gently toss in the beetroot, season and serve with the sea bass and potatoes.