Sea bass with slow cooked fennel and tomatoes recipe
 Fennel and tomatoes are gently served with wine, herbs and garlic and then topped with pan-fried sea bass. A tasty combination of classic Mediterranean ingredients. 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oilsalt and freshly ground black pepper 4x170g/6oz fillets of sea bass, skin on 1 tbsp olive oil salt and freshly ground black pepper 4 fennel bulbs, tough outside leaves removed175ml/6fl oz extra virgin olive oil400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled150ml/5fl oz boiling water120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves24 black olives, stoned and halved2 tbsp balsamic vinegar12 basil leaves 4 fennel bulbs, tough outside leaves removed 175ml/6fl oz extra virgin olive oil 400g can of chopped tomatoes 1 head of garlic, split into cloves and peeled 150ml/5fl oz boiling water 120ml/4fl oz dry white wine 2 tbsp chopped fresh oregano leaves 24 black olives, stoned and halved 2 tbsp balsamic vinegar 12 basil leaves Method Preheat the oven to 170C/325F/Gas 3.Slash the skin of the sea bass fillets and place in the fridge.Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Slash the skin of the sea bass fillets and place in the fridge. Slash the skin of the sea bass fillets and place in the fridge. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass. Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass.