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Sea bass on fennel, black olives and cherry tomatoes
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1 bulb fennel, thinly sliced
100g cherry tomatoes on the vine
50g kalamata olives, stoned
1 clove garlic, crushed
2 tbsp extra virgin olive oil
2 large sea bass fillets
½ lemon, thinly sliced
2 tbsp chopped flat-leaf parsley
100ml dry white wine
1. Preheat the oven to 220°C, gas mark 7. Toss the fennel, tomatoes, olives and half the garlic together with half the olive oil and seasoning and arrange over the base of a small roasting tin or shallow baking dish that will fit both fish fillets neatly. Cook for 10 minutes until wilting.
2. Stir the vegetables to allow for even cooking. Arrange the fish fillets on top of the vegetables and season well. Top with the lemon slices and scatter over the remaining garlic and the parsley. Pour over the wine. Bake for 15 minutes until the fish is cooked through. Serve with new potatoes.
Typical values per serving:
This recipe was first published in July 2014.