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Baked sea bass with fennel and porcini mushroom
Fruit and vegetables
1
fennel
bulb, core removed, sliced and blanched
1 fresh porcini
mushroom
, trimmed and sliced
2 fresh
thyme
sprigs
400g/14oz
rainbow chard
, trimmed and washed
Tins, packets and jars
100g/3½oz cooked Umbrian
lentils
(
lentils
de castellucio), to serve
Cooking ingredients
1 tsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
70g/2½oz unsalted
butter
, plus extra for greasing
Meat, fish and poultry
2
sea bass
fillets, about 175g/6oz each
Other
100ml/3½fl oz dry white
vermouth
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