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Sea bass with chilli and watercress
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Made with fresh aromatic flavours, this dish is a welcome change to more traditional festive food. Other white fish such as sea bream or small haddock fillets can be used instead of sea bass. Whatever you use, make sure you buy fillets from both sides of the fish so they can be sandwiched together.
125g lightly salted butter, plus extra to grease
3 shallots, finely chopped
2 red chillies, deseeded and finely chopped
1½ tsp fennel seeds, crushed
100g bag Waitrose Watercress, roughly chopped
8 sea bass fillets, each weighing about 125g
Extra lime wedges, to serve
You can start cooking the herb risotto (recipe is here) as soon as the fish goes into the oven.
Typical values per serving:
This recipe was first published in December 2010.