Ingredients

• 2 tbsp olive oil
• 1 shallot
• finely chopped
• 2 cloves garlic
• 2 fennel bulbs
• sliced
• 1 small glass white wine
• 110g/4oz watercress
• blanched
• 1 tsp parsley
• 85g/3oz butter
• 4x140g/5oz sea bass fillets
• skin on
• 8 baby tomatoes
• halved
• 55g/2oz black olives
• diced

Directions

• Sauté the shallot
• garlic and fennel in 1 tbsp of the oil. Add the white wine and simmer for 3-5 minutes.
• Place the watercress and parsley into a food processor and blend until smooth.
• Heat the butter with the remaining oil and place the sea bass in the pan skin side down. Season and turn over the fish. Add the tomato halves and cook for 1-2 minutes.
• To serve: Spoon the fennel on to the plate and top with the fish. Place the tomatoes and olives around and drizzle with the watercress sauce.