Ingredients

Steps

• Sauté the shallot, garlic, and fennel in 15ml of olive oil.
• Add the white wine and simmer the mixture for 3 to 5 minutes.
• Blend the blanched watercress and parsley in a food processor until smooth.
• Heat the butter with the remaining oil in a pan.
• Place the sea bass skin side down and cook until seasoned and turned.
• Add the tomato halves to the pan and cook for 1 to 2 minutes.
• Plate the fennel, top with fish, add olives and tomatoes, then drizzle with watercress sauce.