Sea bass with fennel & beetroot


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 


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. 

Sea bass with fennel & beetroot
  • Cooking time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,755kJ
Fat 21g
Saturated Fat 4g
Carbohydrate 33.4g
Sugars 10.3g
Protein 24.1g
Salt 0.7g
Fibre 5.5g

Low in saturated fat

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3 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Oct 20 15:28:00 BST 2016.