Sea bass with olives, tomatoes, and fennel
- 2 whole, small sea bass, about 1 pound each, scaled¬†and gutted
- 2 tablespoons olive oil, plus extra to rub over the fish
- 1 large or 2 medium fennel bulbs, thinly sliced
- splash of dry white wine
- 10 plum or Roma tomatoes, peeled and roughly¬†chopped
- ¬Ĺ cup sliced black olives
- handful of fresh basil or dillweed, roughly chopped
This is a delicious and healthy way of cooking whole sea¬†bass.
- Clean the fish and pat dry with paper towels. Score the fish¬†several times on each side, then rub all over with olive oil.¬†Sprinkle with a little salt and pepper and set aside.
- Preheat the oven to 400¬įF. Heat the oil in a stovetop-tooven¬†casserole that is wide enough to hold the fish side by¬†side. Add the fennel and a little seasoning. Saut√© the fennel¬†until it begins to soften, about 5 minutes. Pour in a¬†generous splash of wine, then stir in the tomatoes and¬†olives. Scatter half of the basil over the sauce, then rest the¬†sea bass on top.
- Transfer the casserole to the oven and bake until the fish is¬†just cooked through, 15‚Äď20 minutes: It should be opaque at¬†the thickest part of the flesh. Serve the fish and sauce¬†straight from the casserole.