1. Roasted sea bass with braised fennel and aubergine purée
1. Roasted sea bass with braised fennel and aubergine purée (Image 1 of 8)
Battered or baked, pan-fried or poached, we love fish - but if we keep overfishing the same species, wild stocks could run out within 40 years.
If we all took a bit of time to see where our fish came from, we could be feasting from the sea for generations. Look for the blue MSC (Marine Stewardship Council) logo on these familiar favourites, or try something completely new. Either way, these recipes will float your boat.
Roasted sea bass with braised fennel and aubergine purée
Sea bass is a king among fish so serve it with suitably regal vegetables in this roasted sea bass with braised fennel and aubergine purée recipe. If you can eat this well at home, why bother going out?
Shop savvy: Look for line caught, tagged bass and the MSC label for sustainability.
Find out what restaurants are doing and rat out fish offenders on the Fish2Fork blog
Recreate all your favourite F Word dishes
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