Learn How To Prepare A Whole Seabass With NESCoL

Join Robert Bruce from North East Scotland College as he guides you through preparation and cooking of the seabass.

What you’ll need:

• 1 whole sea bass de-scaled
• 1 – 2 bulbs of fresh fennel
• 100g onion/shallot
• 250ml of double cream
• 25g of butter
• Seasoning
• Picked dill