Ingredients

• 4 ounce sea bass fillets
• 2 fennel bulbs, trimmed and thinly sliced
• 1 cherry tomatoes, halved
• 3 tablespoon capers, drained
• 0.75 cup dry white wine
• 4 tablespoon extra-virgin olive oil
• 3 clove garlic, minced
• 0.5 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh lemon juice
• 2 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 lemon slices and fresh thyme

Steps

1. Preheat oven to 400°F (200°C).
2. Trim the fennel bulbs, removing the tough outer layers and fronds. Thinly slice fennel lengthwise into ¼-inch pieces. Halve the cherry tomatoes. Mince the garlic. Chop the fresh parsley and dill. Have all ingredients measured and prepped before cooking begins.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced fennel and a pinch of sea salt. Cook for 8-10 minutes, stirring occasionally, until fennel is soft and begins to caramelize.
4. Add minced garlic and red pepper flakes to the fennel. Cook for 1 minute, stirring constantly, until fragrant.
5. Add the halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring gently, until tomatoes begin to soften but retain their shape.
6. Transfer the fennel and tomato mixture to a 9x13 baking dish, spreading evenly across the bottom. Scatter capers over the vegetables.
7. Pat the sea bass fillets dry with paper towels. Season both sides evenly with ½ teaspoon sea salt and ¼ teaspoon black pepper. Drizzle with remaining 2 tablespoons olive oil.
8. Arrange the seasoned sea bass fillets skin-side up (or presentation-side up if skinless) over the fennel and tomato bed in the baking dish, spacing them evenly.
9. Pour the dry white wine into the baking dish around the fish, avoiding pouring directly on the fillets. Do not submerge the fish.
10. Place the baking dish in the preheated 400°F oven and bake for 12-15 minutes, until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F at the thickest part.
11. Remove the baking dish from the oven. Squeeze fresh lemon juice over the fish and vegetables. Sprinkle chopped fresh parsley and dill over the entire dish.
12. Divide the baked fish and vegetables among four plates, spooning the pan juices over each serving. Garnish each plate with lemon slices and fresh thyme sprigs.