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Crisp sea bass with minted fennel & radish salad
- 1 fennel , trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
- juice 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 tsp caster sugar
- 1 tsp olive oil
- 2 sustainably caught seabass fillets, skin on
- 85g radishes , trimmed, finely sliced
- handful mint , leaves roughly chopped
- 1 tbsp capers , rinsed
Directions:View on BBC Good Food
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