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)
50ml Dry white wine
1 handful Flat leaf parsley
1 drizzle Olive oil
Pre heat an oven to 200c
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.
Pour over the wine and season the mixture with salt and pepper
Cover and place in the oven for 10-15 minutes making sure the fennel still has some bite.
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.
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.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.