Nothing too exciting here – I’m sure I’ve posted similar versions of this in the past. It’ll work with pretty much any fish – white fish in particular, but I love salmon with fennel as well.
I chopped 1 large bulb of fennel and separated a large jaffa orange into segments. I roasted these in the oven at around 200 C for 30 minutes or so, before adding the sea bass fillet on top and roasting for another 15-20 minutes (depending on the thickness of your fish). You should get a lovely crispy skin on the fish, and perfectly done flesh (it’ll have partly steamed from sitting on top of the fennel and orange).