1 whole sea bass, approximately 2.25 kg (5 lb) in weight, scaled and cleaned
2 tablespoons fennel seeds
Maldon salt and coarsely ground black pepper
5 tablespoons olive oil
2 lemons, sliced
a few parsley stalks
2 fresh fennel bulbs, trimmed and sliced
juice of 1 lemon
75 ml (2.1/2 fl oz) white wine
Preheat the oven to 190°C/375°F/Gas 5.
Preheat the grill.
For four to six
Put half the fennel seeds and some salt and pepper inside the cavity of the fish, brush the skin with a little olive oil and grill for about 5 minutes on each side until the skin is lightly charred.
Place half the lemon slices, parsley stalks, fennel slices and the remaining fennel seeds in a large ovenproof dish, lay the fish on top and cover with the remaining lemon and fennel. Pour over the lemon juice, remaining olive oil and the white wine, and bake in the oven for about 30 minutes, or until the flesh is firm to the touch.
Serve either hot or cold with a Salsa Verde (see here).