Merlu fillet with fennel

Heat oven to 180C. Salt fillets both sides and refrigerate for at least few hours. This firms up flesh. When ready to cook wipe flesh with paper towel to remove excess salt

Line baking tray with medium sliced lemon and fennel. Lay fillets on. Cover with lime slices, lime juice, fennel, olives, basil. Drizzle well with olive oil, season with salt and pepper.

Bake for 25 to 35 mins, basting occasionally