Seared sea bass with fennel seeds & roasted sweet potatoes

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• blue_sphere

  02 May 2010

  blue_sphere rated and commented on this recipe

  

  My partner and I really enjoyed this dish. The flavour of the fennel seeds works really well with the sweet potato.

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• Ukegal

  23 May 2010

  Ukegal commented on this recipe

  Very disappointing-ruined a an expensive piece of wild seabass! For me the fennel seeds completely overpowered the delicate taste of the seabass and the dish as a whole was lacking moisture. Blanching the sweet potatoes before roasting seemed to make them extra soggy. Wouldn't do it again!

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• rungry

  05 December 2011

  rungry commented on this recipe

  Well this is a nice way to enjoy sweet potatoes and sea bass, but alas i did add a cheeky chilli fantastic flavours.

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Ingredients

• 1 large sweet potato
• 1 tsp fennel seeds , slightly crushed
• 2 seabass fillets
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 large sweet potato
• 1 tsp fennel seeds , slightly crushed
• 2 seabass fillets
• olive oil

Per serving

398 kcalories, protein 35.9g, carbohydrate 32.7g, fat 14.6 g, saturated fat 2.3g, fibre 3.6g, salt 0.46 g

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