- 2 punnets cherry tomatoes, all cut in half
- 1 large bulb of fennel, sliced about ½ cm thick
- Zest and juice of 1 lemon
- 6 tbsp olive oil, plus a glug for the tomatoes
- ½ bunch of basil
- ½ bunch of coriander
- Leaves from 1 bunch of mint
- 1 tsp sea salt
- 1 tbsp toasted pine nuts
- 2 whole sea bream (each weighing about 700g), descaled and gutted
- 100ml white wine
- Preheat the to oven 190C/170C fan/Gas 5.
- Place the sliced tomatoes and fennel in a large bowl. Season with salt and add a good glug of olive oil and the lemon zest and juice. Mix well.
- Transfer to an ovenproof dish large enough to hold the fish, and set aside.
- Blitz the herbs, stalks and all, with the six tablespoons of olive oil to form a smooth paste. Add the sea salt and pine nuts and blend again.
- Take the fish and make three incisions on each side with a sharp knife, to score the skin.
- Cover both the sea bream all over with the herb paste, pushing some into the slashes and also inside the cavity of the fish.
- Set the fish on top of the fennel and tomatoes and pour the wine over the vegetables. Cover with foil and place in the oven for 20-25 minutes until the fish is cooked and the fennel has softened.