If you can’t get to the Snooty Fox at the Fern Hill Hotel, bring the restaurant to you with this Aromatic Sea Bass en Papillote, with Fennel, Onion and Leek.
Show off your kitchen skills with this Sea Bass recipe by executive chef Alex Poltera. Using parchment paper, Alex looks in the flavours for a delicious main meal.
If you’re looking for a starter to go along with your sea bass, try this Prawn Bisque recipe.
Wine Suggestion: Abingdon Viognier
Executive chef Alex Poltera worked his way up the ranks at Fern Hill Hotel by starting out washing dishes before running the hotel’s Snooty Fox. Read more about his journey to the top in our Country Chef interview.
Photography Craig Scott