1 baking dish
1 chopping board
Blanch the mini fennel bulbs in boiling salted water for 8 minutes; refresh them immediately.
Peel and finely chop the shallot. Coarsely chop the lemon thyme and half the lime. Mix these with the fennel seeds.
Spread this mixture over the flesh side of one of the sea bass fillets, drizzle with olive oil and season. Lay the other fillet on top, flesh side down.
Slice the rest of the lime and arrange over the fish with the mini fennel bulbs. Drizzle again with olive oil and
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