Quick and easy to cook, with a wonderful mix of fresh flavours. If you can’t get hold of sea bass, you could use red mullet or red snapper instead
- 1 head of fennel, finely sliced
- 8 Tomalini tomatoes, halved, or vine-ripened tomatoes
- 4tbsp olive oil
- 1tsp fennel seeds
- 4 fillets or pieces of sea bass, red mullet, or red snapper
- Salt and ground black pepper
- 2tsp balsamic vinegar
- 6 basil leaves
Set the oven to gas mark 7 or 220°C. Put the fennel and tomatoes in a roasting tin. Drizzle with 2tbsp of the oil and sprinkle with fennel seeds. Roast for 15 mins if cooking with sea bass, or 10 mins if using mullet or red snapper.
Put the fish on top, season well and drizzle with the rest of the oil. Roast for 10 mins for red mullet or snapper and 5 mins for sea bass. Add the vinegar and tear up the basil leaves and drop them in. Serve with steamed beans, or sugarsnap peas and chips, if you like.
You could also use pollack in this dish