Ingredients
500g new potatoes washed and cut in half
2 bulbs of fennel
2 lemons
100g butter
4 fillets of sea bass 150g each
2 tbsp olive oil
1 tbsp sea salt
1/2 tsp of freshly milled black pepper
100ml dry white wine
Method
Cook the new potatoes in a large pan of salted boiling water for 10 minutes, then drain through a colander and transfer to a large roasting tray.
Cut the bottom off the fennel to give you a safe cut of cutting the vegetable in half from the top down to the board.
Remove the central core carefully, then slice the fennel as thinly as you can and place in a large roasting tray with the cooked new potatoes.
Slice the lemons and add to the tray.
Cut the butter into cubes and scatter over the vegetables in the tray.
Drizzle the sea bass with a little olive oil on both sides and season with salt and pepper, then lay over the top of the vegetables skin side up.
Pour in the dry white wine and bake in a dry heated oven 170c for 20 minutes or until the fish is fully cooked.
