• 100 g sun dried black olives
  • 100 g ground almonds
  • 80 g butter
  • 50 g parmesan cheese
  • 8 onions
  • 2 fennel bulbs
  • 80 ml olive oil
  • salt and pepper
  • 6 fillets of sea bass (bream, croaker or snapper)


  • Pit half of the black olives.
  • Process together with the ground almonds, butter and parmesan.
  • Sandwich this mixture between two sheets of baking paper and roll out to a thickness of 5mm. Peel and slice the onions and fennel and sauté in the olive oil in a non stick frying pan. Add the rest of the olives and cook for about ten minutes, then season.
  • Steam the fish for 5 minutes, remove skin, then cover with the parmesan butter.
  • Cook under a hot grill for about 3-4 minutes.
  • Serve with the onion-fennel stew.