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Sea Bass Baked With Wine And Fennel
Ingredients
- 125 g (4½ oz) fennel
- 2 shallots, finely sliced
- 4 skinned sea bass fillets, about 125 g (4½ oz) each
- Salt and black pepper
- 1 lime
- 1-2 tablespoons capers
- 1 clove garlic, finely chopped
- 6 stoned black olives, finely diced
- A pinch of paprika
- 150 ml (5 fl oz) dry white wine
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