Roasted seabass with olives, cherry tomatoes & fennel

1. Preheat the oven to 220°C, gas mark 7. Place the fennel, celery and lemon slices Roasted seabass with olives, cherry tomatoes & fennel (setting 2 lemon slices aside for each fish cavity) in a large baking tray and top with the whole fish. Place the 2 reserved slices of lemon inside the fish and add a couple of the thyme sprigs.

2. Use a sharp knife to slash the skin of the fish in 3 diagonal slits, cutting about halfway into the flesh. Drizzle the oil over the fish and veg in the tray, then season generously all over with sea salt flakes and freshly ground black pepper. Scatter with fennel seeds, then place the cut garlic head at either side of the fish, cut-side down. 

3. Remove the tray from the oven, then add the olives and cherry tomatoes, with a couple of extra sprigs of thyme. Turn over the garlic, to expose the cut side, and pour 200ml just-boiled water into the tray. Return it to the oven to bake for a further 10 minutes, or until the fish is opaque, cooked through and the flesh flakes away easily from the bone, then serve.

4. For us, eating with fingers is the best way to avoid any pesky little bones. You can serve this accompanied by a crusty loaf and a spoon to drink up all the lovely juices from the roasting tin.