Preheat the oven to 180ºC

Making lemon herb butter:

Rinse the herbs if necessary and dry before chopping them finely.
Make the herb butter by combining all the ingredients and beating with a hand held electric mixer until it is light and fluffy.

Heat the olive oil in a frying pan and add the fennel, cook over a high heat for a few minutes, turning it over several times to brown it on all sides. Then cover with lid and leave to cook more slowly for a further 15 - 20 minutes, until it is soft.

Lay the Seabass filets skin side down on a baking tray with a little olive oil on it. Spread a litter of the lemon herb butter (reserving some for the garnish) on each piece of fish, season lightly with salt and freshly ground black pepper and cover the baking tray with foil. Bake for 12 - 15 minutes.

Bake the tomatoes at same time as the fish, but on a separate baking tray. They should be pricked with a fork, seasoned with salt and pepper and sugar and drizzled with a little olive oil before cooking.

To serve:

Divide the spinach between the 2 plates and top with a piece a of seabass. Garnish with a few little tomatoes and several pieces of the caramelised fennel. Finish with a little more of the green herb butter of the fish.

Serve it immediately and enjoy.. ‘