For ➍ 4 large sea bass fillets with skin
1 fennel bulb, 4 slices of ½ cm, keep the fennel tops aside
2 tomatoes on the vine, peeled, without seeds, cut into cubes
4 tbs capers
2 cloves garlic, thinly sliced
1 handful of fresh thyme
6 tbs good olive oil
1 tbs lime zest
1 handful of watercress
pepper and salt
Fry the fennel, garlic and thyme in some olive oil until al dente.
For the salsa, mix the rest of the olive oil, capers, lime zest and tomato together and season with some salt and pepper.
Pat the pieces of sea bass fillet dry with kitchen paper and mark the skin of the fillets lightly with a small knife.
Fry the fish in a hot pan with a non-stick coating until nicely browned on the skin side, for about 3 to 4 m, turn off the heat and leave the fish in the pan for another 1 m.
Serve the fish skin side up together with the fennel, salsa and watercress.
Season everything with some coarse pepper and sea salt and the fennel tops.
Serve with fried potatoes.
