This treat for two is what you might call simple but sensational.

2 tbsp olive oil
1 onion, sliced
1 large fennel bulb, sliced lengthways
Pinch fennel seeds
1 clove garlic, crushed
1 tbsp parsley
1 large sea bass (spnott), scaled and cleaned
Salt and black pepper
Half small lemon, sliced
250 ml dry white wine
Chopped parsley

Heat the oil in a pan, add the onion and fennel and cook gently for about 10 minutes or until they are soft and lightly browned. Add the fennel seeds and garlic and cook for a minute more, then stir in the parsley.

Transfer to a fish kettle, large shallow flameproof casserole or roasting tin. Season the fish well inside and out with salt and black pepper and fill the cavity with the lemon slices. Lay the fish on top of the fennel, pour in the wine and 200 ml of water and bring to the boil. Cover the pan with the lid or foil, lower the heat and simmer for about 20 minutes or until the thickest part of the flesh is opaque when tested with the point of a knife.

Carefully remove the fish from the pan to a board and discard the head, then transfer it to a warm serving plate. Surround the fish with the drained fennel and some cooked vegetables and serve sprinkled with parsley.