Sea bass, seafood and fennel from Relish Wales cookbook

Sea bass on seafoodThis was my first effort from the Welsh restaurant cookbook and it was a pretty easy one:

  • Sea bass (or red mullet or similar fillet with the skin on), pan fried until the skin is crispy.
  • Fennel finely sliced, softened in butter then braised in the oven in fish stock.
  • An assortment of seafood cooked in fish stock and white wine.
  • Runner beans I happened to have from hte farmers market.

We dressed for dinner and ate at the table. It was good!