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£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the potatoes in boiling water for 10-12 minutes or until tender, then drain.
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.
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 when made using specific products in recipe
Energy | 1,755kJ/ 419kcals |
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Fat | 21g |
Saturated Fat | 4g |
Carbohydrates | 33.4g |
Sugars | 10.3g |
Fibre | 5.5g |
Protein | 24.1g |
Salt | 0.7g |
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