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                                                                  Ingredients
                                                                  • Yes No seabass – head and tail on
                                                                  • Yes No fennel
                                                                  • Yes No 5 gram 5 gms fennel seeds
                                                                  • Yes No 2 garlic cloves
                                                                  • Yes No olive oil
                                                                  • Yes No 70 gram 70 gms butter
                                                                  • Yes No 3 gram 3 gms dill fresh
                                                                  • Yes No 3 gram 3 gms parsley flat leaf
                                                                  • Yes No 3 gram 3 gms basil fresh
                                                                  • Yes No 3 gram 3 gms mint fresh
                                                                  • Yes No 10 10 each baby potatoes
                                                                  • Yes No 20 20 each capers
                                                                  • Yes No 1 lemon
                                                                  • Yes No white wine
                                                                  • Yes No 200 gram 200 gms tomato and basil sauce
                                                                  • Yes No 2 steam bags
                                                                  • Pre heat your oven to 190 oC. Finely slice the whole fennel, lightly crush your fennel seeds, melt ½ the butter in a pan with the olive oil then add in the finely sliced fennel and fennel seeds, and sauté for 5 minutes slowly on a medium heat. Finely chop your garlic and add to the fennel, cook now until the fennel is soft, golden brown and sweet when you taste it. Set aside to cool. Finely chop all your herbs together and add to the remaining butter, mix well then set aside.Take your seabass and ensure it is clean inside and out. Pat dry with kitchen paper. Make 3 diagional cuts in one side of the fish down to the bone. Stuff these cuts with the herb butter. Fill the cavity of the fish with 2 slices of lemon then with the stewed fennel try to use all the fennel in both fish.Gently transfer the fish to the inside of the foil bag or onto the foil. Add in the whole ½ cooked potatoes, capers, tomato sauce and white wine. Seal the foil bag at the end (if you are using foil fold up like a parcel).Place the steam bags onto a baking tray and pop into the oven. Bake for 20-25 minutes. Remove from the oven and allow to sit for 2-3 minutes. Serve immediately after resting. Place the steam bag onto a serving plate, carefully open and enjoy with a crisp green salad or steamed vegetables.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

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