zoom Sea bass with fennel & beetroot

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    Sea bass with fennel & beetroot

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    Sea bass with fennel & beetroot

    • Cooking time: 20 minutes

    Serves: 2


    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. 

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