Sea Bass

Filetto di Branzino

(Sea bass fillet)

fillet of sea bass

fennel

pernod

olive oil

butter

salt & pepper

Slice the fennel lengthways

Braise the fennel in olive oil & butter at a low heat until tender.  Add the Pernod & remove from the heat. This can be done in advance

Grill the bass fillets first skin side down and, in the meantime, re-heat your fennel on a high heat until lightly caramelised

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