Pan-Fried Sea Bass with Creamed Fennel

deliciousmagazine.co.uk

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

Olive oil for frying

2 large onions, finely sliced

2 medium fennel bulbs, very finely sliced

150ml dry white wine

4 fresh tarragon sprigs, leaves picked and finely chopped

200ml double cream

Juice ½ lemon, plus wedges to serve

10g unsalted butter

4 sustainable sea bass fillets, skin on (about 200g each)

Directions at deliciousmagazine.co.uk

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