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4
as a main courseEasy
Published 2008
Trim the fish fillets to neaten and remove any pin bones with tweezers. If using whole sea bass, make sure that the fish is cleaned. Chill while you prepare the vegetables.
Squeeze the juice of ½ lemon into a bowl of cold water. To prepare each artichoke, peel away the tough outer leaves with a small sharp knife until you reach the pale green, tender leaves. Trim off the tough skin from
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