Instructions - Preheat the oven to 220C, 425F, Gas mark 7.
- Lightly oil 2 roasting tins
- Cut the fennel into wedges.Heat 1 tbsp olive oil in a frying pan over a medium heat. Add the lemons, cut side down, and the fennel, fry until golden and caramelised. The lemon probably will not take as long as the fennel.
- Stuff the sea bass with the dill and season well inside. Put the fish in the roasting dishes and brush lightly with olive oil.
- Arrange the caramelised lemons and fennel around the fish. Sprinkle the fish with salt and black pepper and bake for 20-25 minutes or until the fish is opaque and comes away easily from the bones.
- Serve immediately with the lemon and fennel, and all the festive trimmings
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