Prepared by Denis Irwin

Ingredients:

• 2 fillets seabass, scaled & deboned (or any white firm-fleshed fish such as cod)
• 1 bulb of fennel
• Bunch of dills
• ½ a lemon
• 5 cherry tomatoes
• 5 pitted black olives
• 2 tablespoons olive oil
• 1 teaspoon salt flakes
• 1 cup of fish stock
• Serve with crusty sourdough bread

Method:

1. Add all ingredients to an oven-proof dish large enough so that the fillets can lay flat without touching but small enough so that the fish stock almost covers the fillets.
2. Cover the dish with catering foil. Roast in a preheated oven (200 C) for 20 minutes.
3. Carefully remove the foil avoiding the steam and place the fillet on a plate, spooning the liquid and vegetables over each fillet.

Recipe Credit

Chef: Adrian Hili
Restaurant: Terrone
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