Sea bass, fennel & cannellini bean traybake

Preheat the oven to 200ºC, gas mark 6. Separate the green stalks and fronds from the fennel bulbs, then slice these as finely as you can; set aside. Cut each fennel bulb into 8 wedges, then line a large baking tray with foil and add the fennel wedges, shallots, 1½ tbsp oil and a pinch of salt; toss together, then roast for 25 minutes.

Meanwhile, in a bowl, combine 2 tbsp oil, the garlic, lemon juice, chopped preserved lemon and the reserved, sliced fennel tops. Season with salt and set aside. Pat the sea bass dry with kitchen paper, then season with salt and the remaining ½ tbsp oil, rubbing it in.

Remove the vegetables from the oven, then switch to a hot grill setting. Add the drained beans, fennel seeds and sea bass (skin-side up) to the tray, Grill for 5-6 minutes, until the sea-bass skin is blistered and the fish is opaque and flakes easily with a fork. Serve topped with the dressing and a sprinkle of zaatar.