Sea-bass with dill and crème fraîche from How to Cook Better by Shaun Hill

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • saladdays on July 09, 2013

    A simple way to cook sea-bass fillets in the oven. I lined the dish with foil so that they would not stick and they were perfect. The sauce was very easy, I didn't have vermouth so substituted white wine. If you don't have fish stock just use the pan juices instead.

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