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Sea Bass Baked With Wine And Fennel

Ingredients

• 125 g (4½ oz) fennel
• 2 shallots, finely sliced
• 4 skinned sea bass fillets, about 125 g (4½ oz) each
• Salt and black pepper
• 1 lime
• 1-2 tablespoons capers
• 1 clove garlic, finely chopped
• 6 stoned black olives, finely diced
• A pinch of paprika
• 150 ml (5 fl oz) dry white wine

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