About this recipe:Flavoured with capers, olives and white wine, this exotic but satisfying dish is surprisingly simple to make. Try serving with new potatoes and a medley of steamed vegetables such as carrots, cauliflower, mangetout and baby sweetcorn.
125 g (4½ oz) fennel
2 shallots, finely sliced
4 skinned sea bass fillets, about 125 g (4½ oz) each
Salt and black pepper
1-2 tablespoons capers
1 clove garlic, finely chopped
6 stoned black olives, finely diced
A pinch of paprika
150 ml (5 fl oz) dry white wine
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Heat the oven to 220°C (425°F, gas mark 7). Trim the fennel, reserve the feathery fronds to use as a garnish and finely slice the rest. Arrange the sliced fennel in a shallow ovenproof dish large enough to take the fish fillets in a single layer. Add the shallots and lay the fish on top. Season with salt and pepper to taste.
Pare a few strips of lime zest to use as a garnish and grate the rest. Scatter the capers, garlic, olives, paprika and grated zest over the fish, then pour the wine over the top.
Cover the dish with a lid or foil and bake for 20 minutes, or until the fish turns opaque and flakes easily. Serve it hot, garnished with fronds of fennel, lime zest and paprika.