Instructions: Very thinly slice the fennel and place in a bowl with the lemon juice, zest, seasoning and some chopped fresh parsley.

In a pan with a tight fitting lid, heat the olive oil, garlic, shallot and star anise. Saute for a few minutes then add the shellfish, Pernod, wine and stock. Cover and bring to the boil and simmer until the fish are open.

Strain the liquid and return it back to the heat and reduce by 3/4.

Season the sea bass and cook in a very hot nonustick pan, skin side down for about 2 minutes, or one on each side. When the liquid is reduced add the cream and butter, season and pass through a sieve. Add the diced peppers, shellfish, black olives and some chopped parsley.

To serve place the fennel in the centre of the plate, add the shellfish and sauce around the edge and the sea bass on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.