Authentic Lleyn Sea Bass with Fennel & Orange

Score the skin of fresh sea bass fillets. Pan-fry in olive oil until the skin is crisp and golden.

Finely shave fennel and sauté in a little oil until translucent. Add orange segments and a splash of orange juice.

Place the sea bass on a bed of the warm fennel and orange salad.

Finish with fresh dill, a drizzle of extra virgin olive oil, and sea salt.

An elegant seafood dish from the Llŷn (Lleyn) Peninsula.