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Pan-fried sea bass with crushed potato and fennel sauce

Pan-fried sea bass with crushed potato and fennel sauce is a sauces recipe made with Olive Oil and White Wine Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   To make the fennel sauce, heat the butter in a frying pan over a medium heat.

2. 2

   Add the fennel and sauté until soft and golden.

3. 3

   Add the white wine and vinegar and cook until reduced in volume by half.

4. 4

   Add the chives, stir well and season, to taste, with salt and freshly ground black pepper.

5. 5

   To make the sea bass, heat the olive oil in a frying pan over a medium heat.

6. 6

   Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down.

7. 7

   Cook for three minutes, then turn the fillet over and continue to cook for 2-3 more minutes, or until cooked through.

8. 8

   To serve, place the crushed potatoes in the middle of a warm plate.

9. 9

   Place the sea bass on top and spoon the fennel sauce around.