On 19th December 2015, This was Dinner…
A fabulous version of fish & chips. And with one of my most loved but loathed by many vegetables, the sprout!
- Slice some potatoes
- Prepare some brussels sprouts (I did mine whole as they were tiny and halved the larger ones)
- Zest & juice a lemon
- Get butter, sea bass, fennel seeds, caster sugar, oil & seasoning ready
- Preheat the oven to 180°c (fan)
Par boil the sprouts.
Toss the potatoes in oil and seasoning and bake in the oven for around 30-40 minutes depending on how thick you have cut them.
Season the sea bass and drizzle with oil and sit on top of the potatoes when there is about 15 minutes left.
Heat some oil and butter in a pan and add the sprouts. When they start to turn golden, add the fennel seeds, lemon juice and zest and the sugar.
Nice and simple and very, very tasty.
This meal can be found in the December edition of Delicious magazine.