Sea bass with fennel and olives from Jekka's Herb Cookbook by Jekka McVicar

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Notes about this recipe

  • saladdays on October 05, 2013

    A very good way to cook sea bass fillets, using greaseproof paper so that they don't stick to the tray. As they don't take long to cook I prepared and cooked the fennel, and the olive and anchovy sauce first, otherwise the fish could spoil. A great tasting combination of flavours for what can often be a bland fish.

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