Serves 4
- 1 head of fennel, finely sliced
- 8 vine-ripened tomatoes halved
- 4tbsp olive oil
- 1tsp fennel seeds
- 4 fillets of Mourne Fishbox sea bass
- Salt and ground black pepper
- 2tsp balsamic vinegar
- 6 basil leaves
METHOD
Set the oven to gas mark 7 or 220°C. Put the fennel and tomatoes in a roasting tin. Drizzle with 2tbsp of the oil and sprinkle with fennel seeds. Roast for 15 mins
Put the fish on top, season well and drizzle with the rest of the oil. Roast for 10 mins for red mullet or snapper and 5 mins for sea bass. Add the vinegar and tear up the basil leaves and drop them in. Serve with steamed beans, or sugarsnap peas and chips, if you like.
