Beautiful steamed fish covered with a parmesan crust.


  • 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)


  1. Pit half of the black olives.
  2. Process together with the ground almonds, butter and parmesan.
  3. 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.
  4. Steam the fish for 5 minutes, remove skin, then cover with the parmesan butter.
  5. Cook under a hot grill for about 3-4 minutes.
  6. Serve with the onion-fennel stew.