Take your fish out of the fridge 10 mins before you cook it to bring it up to room temperature.

Stir the mayonnaise and gochujang together and refrigerate until ready to use.

Now cook the veg in a pan, heat the olive oil over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant.

Add the cherry tomatoes, garlic and courgette, red pepper then season and cook down for a few mins.

Pour in the lemon juice and simmer for 15 mins until the tomatoes and courgettes are collapsing. Set aside.

In another pan, heat the olive oil with the thyme in over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook until the skin is crisp.

Divide the vegetables between plates and top with the bass. Serve with the gochujang mayo and lemon wedges. pour olive oil over the dish.