• 2 large fennel bulbs

• 6 tablespoons olive oil

• 8 tablespoons water

• 2 x 500 g/1 lb sea bass, cleaned and gutted

• salt and pepper

• fennel tops, to garnish

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Method:

1. Cut the fennel bulbs lengthways into 1 cm/1/2 inch slices. Pour the oil into a large frying pan or wok, add the fennel and water and bring to the boil.

2. Cover and simmer, stirring occasionally, for 30 minutes until the fennel is very tender.

3. Uncover the pan, season to taste with salt and pepper and boil until the water has evaporated and the fennel is golden brown. Transfer to a warmed plate and keep hot.

4. Season the fish with salt and pepper, add to the pan and baste with the hot oil. Cover and cook for 7-8 minutes.

5. Turn the fish over, baste again and cook for a further 5-6 minutes.

6. Arrange the fish on a warmed serving dish, spoon the fennel and juices around and over the fish and serve immediately, garnished with fennel tops.