• 2 whole sea bass, cleaned and descaled
• 1 lemon cut into flat slices (to cook the fish on)
• 4 garlic cloves, thinly sliced into rounds
• 2 sprigs of rosemary
• 1 lemon, zest and juice
• 2 teaspoons fennel seed
• A good glug of chili oil or extra virgin olive oil

For the salad:

• Watercress
• Mint
• Flat leaf parsley
• Fennel