Method

1. 1 In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced fennel and onion, and sauté for about 5 minutes until they start to soften.
2. 2 Add the minced garlic, and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the tomatoes begin to release their juices.
3. 3 Pour in the white wine and let it simmer for a couple of minutes to reduce slightly
4. 4 Add the chicken stock, balsamic vinegar and olives to the skillet and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the liquid reduce.
5. 5 While the ragout is simmering, heat another skillet with olive oil over medium-high heat. Place the seasoned sea bass fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 2-3 minutes on the other side until the fish is cooked through and flakes easily.
6. 6 To serve, spoon the fennel and cherry tomato ragout onto plates and top with the cooked sea bass fillets.
7. 7 Serve with pasta, rice, Couscous or fried Polenta