Provençal sea bass fillet

Ingredients for 2 servings:

• 2 sea bass fillets, approx. 200 g each
• 400 g Roma tomatoes, fully ripe
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 medium-sized fennel bulb(s), finely diced
• 5 tbsp olive oil
• 4 tsp oregano
• 4 tbsp leaf parsley, chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

on a bed of fennel and tomatoes

Peel and chop the tomatoes. Finely dice the fennel. Finely chop the garlic and onion. Heat 3 tablespoons of olive oil in a pan and sauté the onions, garlic, and fennel. Add the chopped tomatoes and oregano. Season with salt and pepper and simmer for about 20 minutes. At the end of the cooking time, stir in the parsley. Prepare the fish fillets. Remove any remaining bones and score the skin in three places. Heat the remaining oil in a pan and fry the fillets skin-side down for 4 minutes, pressing the fillets flat. Season with salt and pepper, turn, and fry for another 2 minutes. Arrange the vegetables on the plates and add the fish fillets.