Fennel and leeks in vermouth

Capture the freshness and delicate flavour of young seasonal veg with this delicious fish recipe
Serves: 2
Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Skill level: Bit of effort




    • 60g (2oz) butter


    • 6 baby leeks, halved lengthways


    • 150g pack baby fennel (6 bulbs), halved lengthways


    • 2-3 sprigs of lemon thyme


    • 100ml (3½fl oz) dry vermouth (such as Noilly Prat)


    • Salt and ground black pepper


    • 2 sea bass fillets, skin slashed a few times


    • 1 tbsp olive oil


    • Spring greens, shredded, for serving






    1. Heat half the butter in a frying pan. Add the leeks, fennel and thyme and cook gently for 5 mins.


    1. Pour in the vermouth, bring just to the boil and then simmer gently until it’s absorbed and the veg are tender (add water if you need to cook them for longer). Take out the thyme sprigs. Season veg well. Keep them warm on a tray in the oven.


    1. Heat the frying pan until hot, brush the fish fillets with oil, season and fry, skin-side down, for 3 mins without moving them. (Meanwhile, steam or microwave the shredded greens.) Turn the fish fillets over and take the pan off the heat. Divide the vegetables between 2 warm plates, putting the seasoned greens on top, and then the fish. Warm the rest of the butter and, when foaming, spoon over the fish and season.



Nutritional information per portion



fat 35.0g saturates 17.0g calories 520(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.