- 4x Mourne Fishbox Sea Bass
- 2 bulbs fennel, sliced
- 1-2 tablespoon green pesto
- 75g butter, softened
- Olive oil, for drizzling
- 150-200g cherry vine tomatoes
- 75-100g pitted black olives
- Basil leaves, for garnish
Set the oven to 200°C/400°F/gas mark 6.
Cook the fennel in boiling water for about 5-7 minutes. Drain it well and spread it out in the base of a roasting tin.
Mix the pesto into the butter. Slash the top flesh of the fish and spread some butter in each of the slashes, then place the fish on the fennel. Drizzle over some olive oil and bake for 10 minutes.
Add the tomatoes, cut into small bunches, and olives, the drizzle over a little more oil and bake for a further 10-15 minutes, or until the fish is cooked. Remove from the oven and serve at once with garnished basil leaves.