Roast Sea Bass Provencal

5

Copyright Chef Jacques Haeringer, L’Auberge Chez Francois

Serves 2

FOR THE SEA BASS:
2 poundsea bass
sea salt and freshly ground pepper to taste
1bulb fennel, trimmed and chopped
3branches dried fennel stalks
1bunch tarragon, chopped
1 Tolive oil

Roast Sea Bass Provencal

Recipe type: Yield: Prep time: Cook time: Total time:


Roast Sea Bass Provencal taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Copyright Chef Jacques Haeringer, L’Auberge Chez Francois

    Serves 2

    FOR THE SEA BASS:
    2 poundsea bass
    sea salt and freshly ground pepper to taste
    1bulb fennel, trimmed and chopped
    3branches dried fennel stalks
    1bunch tarragon, chopped
    1 Tolive oil

Published on by

Print Friendly, PDF & Email