5:2 Diet One Pot Sea Bass with Fennel and Lemon October 11, 2013 by Fiona Maclean 5:2 Diet One Pot Sea Bass with Fennel and Lemon Print recipe Print with main photo Print text only Serves 1 Prep time 10 minutes Cook time 25 minutes Total time 35 minutes asdasdasdasd Main Dish Misc Serve Hot Ingredients 150g Sea Bass Fillets (one or two fillets depending on size) 1 Small Tomato (cut into quarters) 4-6 Black Olives 1 Shallot (finely sliced) 150g Fennel (finely sliced) 1 Lemon 50ml Dry white wine 1 handful Flat leaf parsley 1 drizzle Olive oil Directions Step 1 Pre heat an oven to 200c Step 2 Put the sliced fennel and shallot into a heavy based pan. Drizzle over the olive oil and gently sweat to soften for 3-4 minutes over a low heat. Step 3 Pour over the wine and season the mixture with salt and pepper Step 4 Cover and place in the oven for 10-15 minutes making sure the fennel still has some bite. Step 5 Add the olives, tomatoes and seabass fillets (skin side up) and a little more water if necessary. Return to the oven for 8-10 minutes until the sea bass is cooked. Step 6 Serve by removing the seabass fillets, dishing out the vegetables and then replacing the seabass, skin down. Season with lemon and garnish with finely chopped parsley.