Name: Slow Baked Sea Bass, Tomato and Fennel Stew
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800 gm Sea Bass; 200 gm Fennel; 100 gm Tomato Dice; 50 gm Spring Onion; 30 gm Fennel Root; 20 gm Mustard; 50 ml Lemon Juice; 15 gm Salt; 20 gm Black Pepper; 80 ml White Wine; 80 gm Cherry Tomato; 50 ml Tomato Juice; 40 gm Corriander; 50 gm Tomato Cubes; 60 ml Olive Oil

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Slow Baked Sea Bass, Tomato and Fennel Stew — Formulation & Method | CuliNect