This is a lovely, colourful fish recipe for a summer’s evening.  I got my fishmonger to fillet the fish, and it does make for a more pleasurable experience. Spitting out bones is such a bore.

I always think of this as a rather sophisticated fish dish, but it is very easy to put together, and so pretty.


  • 2 sea bass, cleaned and filletted
  • 1 small bulb of fennel, sliced
  • a handful of cherry tomatoes
  • 1 lemon
  • 5 cloves of garlic
  • a handful of black olives
  • 1 glass of white wine
  • a sprinkling of basil leaves

Pre-heat the oven to 200C.

Slice the fennel, and sprinkle it in the bottom of a heat-proof dish. Lay the fish over the fennel. Arrange the tomatoes, lemon slices, garlic and olives around the fish. Pour in the white wine, and sprinkle the basil over the fish.

Bake for 25-30 minutes. Do not allow to dry out – sometimes I put a sheet of tin-foil over the dish for the first ten minutes of cooking.

I serve with brown rice.