Boil a small pan of water, then blanch the
fennel for 15 secs. Drain and cool under cold
running water, then drain again and dry.
Whisk together the lemon juice, extra virgin
olive oil and sugar, then toss half with the
fennel. Set the other half of the dressing aside
and leave the fennel to marinate while you
prepare the rest of the ingredients.
Heat the olive oil in a large heavy-bottomed
pan over a medium heat. Season the sea bass
fillets. Place the fish in the pan, skin-side
down, and cook for 4-5 mins until the skin is
golden and crisp – you might want to press
the fillets with the back of a spatula for the
first 30 secs to prevent them curling. Turn,
leave for 30 secs to 1 min more, then remove
from the heat.
Toss the radishes, herbs, capers and
reserved fennel fronds into the marinated
fennel slices with some seasoning, then pile
onto two plates. Carefully place the fish on
top, drizzle with the remaining dressing, and
serve with Lemon-roasted new potatoes, see 'goes well with'.