Sea bass, seafood and fennel from Relish Wales cookbook

This 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… Continue reading Sea bass, seafood and fennel from Relish Wales cookbook