2 small sea bass, scaled and gutted (ask your fishmonger to do this)
1 fennel bulb, sliced
1 lemon, sliced
handful basil leaves, roughly torn
small handful black olives
1 tbsp olive oil
Heat oven to 200C/180C fan/gas 6.
Rinse and dry the fish. Season all over,
then stuff the cavity with some fennel
slices, lemon and basil. Scatter the olives
and any leftover fennel, basil and lemon
into a roasting tin.
Place the sea bass
on top. Drizzle each fish with the oil
and bake for about 30 mins or until
cooked through and starting to brown.