Instructions: Peel and boil the new potatoes, pour over chopped sorrel when cooked.

Dress with oil, lemon juice and parsley. Cut the fennel into wedges, gently fry with olive oil, garlic and vegetables.

Once coloured, add a pinch of sugar, sherry and wine. Cover for 40 minutes. Place seabass on grill, brush with olive oil, fennel seeds, garlic and shredded leeks. Grill for 4 minutes each side, squeeze over lemon juice and serve.

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