Whole sea bass with fennel, radicchio, leek and anchovy sauce

Method

1. For the vinaigrette: combine the olive oil, lemon juice and marjoram in a small bowl, season with salt and freshly ground black pepper, and whisk until amalgamated.

2. For the anchovy sauce: in a pestle and mortar, pound the anchovy fillets until smooth, add the lemon juice and olive oil and mix thoroughly to form a sauce. Season with freshly ground black pepper.

3. Bring a pan of salted water to the boil, add the leeks and boil for 2-3 minutes. Add the radicchio wedges, cook for a further 2 minutes, then drain thoroughly.

4. Pour the vinaigrette over the drained vegetables and toss to coat completely.

5. Sprinkle the stomach cavity of the fish with a little salt. Stuff the cavity with the marjoram, rosemary and reserved fennel tops.

6. Heat a griddle pan and, when hot, add the fish and cook for about 7 minutes on each side, or until cooked through, turning it carefully. Remove the fish from the heat once it is cooked on both sides and allow to rest for 5 minutes.

7. Slice the fennel bulbs crossways into 1cm-thick slices, separate into rings and put on a hot griddle pan. Cook until the slices look slightly charred, then remove and add to the radicchio and leeks.

8. To serve, put the fish on a serving plate, surround it with the dressed vegetables and pour over the anchovy sauce.