- 4x170g/6oz fillets of sea bass, skin on
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 fennel bulbs, tough outside leaves removed
- 175ml/6fl oz extra virgin olive oil
- 400g can of chopped tomatoes
- 1 head of garlic, split into cloves and peeled
- 150ml/5fl oz boiling water
- 120ml/4fl oz dry white wine
- 2 tbsp chopped fresh oregano leaves
- 24 black olives, stoned and halved
- 2 tbsp balsamic vinegar
- 12 basil leaves
- Preheat the oven to 170C/325F/Gas 3.
- Slash the skin of the sea bass fillets and place in the fridge.
- Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown.
- Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours.
- Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.
- Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.
- Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass.