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Sea bass with fennel & beetroot
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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,
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.
Typical values per serving:
Low in saturated fat
This recipe was first published in October 2016.