Fennel and Lemon Pan Fried Sea Bass

Fennel and Lemon Pan Fried Sea Bass
A healthy and fragrant fish recipe that works perfectly for a quick weeknight dinner. Serve with steamed greens and new potatoes or lemony couscous.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Fennel and Lemon Pan Fried Sea Bass


  • 70g butter
2 shallots finely sliced 

  • 1 fennel bulb sliced

  • 3 thyme sprigs

  • 1 lemon, juice and zest

  • 120ml Belsazar Vermouth Belsazar Vermouth Dry - £25.00
250ml fish stock

  • 1 tbsp finely chopped parsley

  • 2 sea bass fillets

  • 1 tbsp olive oil

How to make

  1. Heat the butter in a large frying pan. Add the onion, fennel, thyme and zest to the pan and cook for 5 - 6 minutes, until the onion soften.

  2. Add the vermouth and reduce by a third. Add the stock and bring to the boil; simmer for about 10 minutes until your sauce has thickened slightly.

  3. Season, remove the thyme sprigs and add the chopped parsley.

Heat a non-stick frying pan until hot.

  4. Season and oil the sea bass then fry, skin-side down, for 3 minutes.

  5. Turn the fish over and remove the pan from the heat.

  6. Serve with the sauce.

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Products used in this recipe

Belsazar Vermouth Dry

  • Icon_pricetage_grey Created with Sketch.


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