Hubby brought me home some seabass from the fishmongers today. So I had a play. Turned out lovely! Serves 2

Ingredients

2 Seabass fillets (ensure no scales, score fish skin)

rapeseed oil

Fennel Puree

1 large fennel bulb

1 garlic clove roughly chopped

1 tbls fresh thyme leaves

1 bay leaf

(I added 2 tbls left of mash from kids dinner)

knob of butter

1 tbls olive oil

little chicken stock

Lemon & Dill Butter Sauce

Used this recipe https://www.www.epicurious.com/recipes/food/views/lemon-dill-sauce-15677/

Seasonal veg

Aspargus

Broad beans

Peas

Clams

handful of clams

squeeze lemon

splash white wine

1/2 cup water

Method

1. Prepare veg. Blanch broad beans 2 min, refresh in cold water. Peel off skins. Set aside. Shell peas, blanch 1 min. Refresh cold water. Set aside. Trim asparagus and cut into 2 in segments.

2. Fennel puree

Blanc fennel wedges for 2 minutes and drain in a colander.

In another pan medium heat, add olive oil, butter and the garlic, bay leaf and thyme. Add your fennel and mix well. Let it start to slightly colour and then pop in oven (covered) 180c for 20 min.

Next put in bowl, add mash and use a stick blender to puree. If to thick thin with a little stock. Taste and season. Press this then through a sieve, cover and keep warm.

3. Start sauce reduction. Follow instructions in recipe. Hold off adding dill to the end.

4. Prepare clams. Add everything to small pan. Bring to simmer and take off heat as soon as clams open.

5. In pan for veg.. start warming knob of butter and equal in water. Just before you put fish in add Asparagus.

6. Heat fry pan for fish… when everything above done. Pan is hot, add a little oil. Season fish both sides and put skin side down. Press down for 15 secs in pan to prevent curling.

7. Turn off asparagus after 2 min… throw in peas & broad beans to warm through.

8. Check fish skin after 2 min, flip fish and turn off heat. Fish will continue to cook. Move to cool part of stove.

Plate up xxx I will edit this tomorrow. Just getting thoughts down so I don’t forget xx season everything and keep tasting!