Ingredients

1 kg of denci

sea salt and black pepper

olive oil for frying

200gr tomatoes

2 garlic cloves

125gr white wine

250ml fish stock

leaves of 2 sprigs of thyme

leaves of 3 sprigs of tarragon chopped

2 fresh sage leaves

1 bay leaf

Method

put the tomatoes and oil in a pan and simmer until it cook to a pulp crushing them occasionally . Add wine and simmer for until they cook to a pulp crushing them occasionally . add wine and simmer until absorbed then add the stock tarragon thyme sage , bay leaf salt and pepper . brush the fish with oil and season with salt and pepper . spoon half into a roasting tin . Place in a serving dish and keep warm pour the roasted juice back i into the saucepan of sauce bring to the boil and then add salt and pepper pour out the sauce around the fish add the olives and fennel pieces and serve

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