12 basil leaves
4 fennel bulbs, tough outside leaves removed
1 head of garlic, split into cloves and peeled
400g can of chopped tomatoes
24 black olives, stoned and halved
2 tbsp balsamic vinegar
salt and freshly ground black pepper
1 tbsp olive oil
175ml/6fl oz extra virgin olive oil
2 tbsp chopped fresh oregano leaves
4x170g/6oz fillets of sea bass, skin on
120ml/4fl oz dry white wine