Sea bass stuffed with fennel, olives and tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190C

Step 2

Line a baking tray with foil, leaving enough spare to form a sealed tent to bake the fish in.

Step 3

Clean the sea bass and pat dry inside then place on the lighted oiled foil to prevent sticking.

Step 4

Stuff the cavity of each sea bass with 2 lemon slices, some fennel slices and some of the chopped tomatoes and sliced olives.

Step 5

Next, decorate the top of the fish with the chopped garlic and the remaining fennel slices and chopped tomatoes and olives.

Step 6

Pour the white wine over and around the fish and season as required.

Step 7

Drizzle olive oil over the fish and some chopped fresh parsley.

Step 8

Next fold up the foil like a parcel , ensuring it is sealed well.

Step 9

Bake in the oven for 20-25 minutes

Step 10

Remove from the oven and let it rest for 3-4 minutes

Step 11

Remove carefully and garnish with lemon zest

Step 12

Serve with new potatoes and a crisp green salad