Sea bass with lemon, fennel & lentils

Preheat the oven to 200ºC, gas mark 6. Tip the lentils into a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain and set aside.

Meanwhile, mix together the olive oil, juice of 1 lemon, garlic, anchovies, chopped oregano and 1 tbsp water. Toss 2 tsp of this with the fennel wedges, spread out in a roasting tin and roast for 15 minutes.

Slash each fish 3 times on each side, season all over and then stuff the cavity with the lemon slices and oregano sprigs.

Add the lentils to the roasting tin with the fennel and stir in another 1 tbsp of the oil and lemon dressing. Arrange the sea bass on top of the lentils and spoon the remaining dressing over and inside the fish. Roast for 20-25 minutes until completely cooked through and opaque. Scatter with reserved fennel fronds and serve with a green salad, if preferred.