Sea bass with fennel

Preparation:

Preparation: Eviscerate the sea bass by opening it with a cut from the gills to the anal cavity; scale it, wash it, pat it dry with absorbent kitchen paper, salt it inside and out, sprinkle it with a generous grind of pepper. Chop a large tuft of wild fennel together with an orange zest and a small clove of garlic; put this mince in the sea bass which you will then arrange on a plate; grease it with 2 tablespoons of oil and put it in the oven at 200 degrees for about 25 minutes, adding the chopped shallots and wine halfway through cooking. When the sea bass is ready, take it out of the oven, put it on a serving dish and keep it warm; filter its cooking juices by placing it in a small saucepan, bring it over high heat, let it reduce by about a third, then dilute it with 2 tablespoons of raw oil. Serve the sea bass on a bed of boiled vegetables (for example potatoes and turnips), all sprinkled with this sauce.