Grilled sea bass with cherry tomatoes

Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and lightly browned. Add the tomatoes, saffron, if using, wine and stock and stir in the lemon rind and a little salt and pepper. Bring to the boil and cook for 2 minutes.

Pour the mixture into the base of a foil-lined grill pan, add the lemon slices and set aside until ready to cook.

Arrange the fish fillets, skin side up, on top of the tomato mixture. Use a teaspoon to scoop some of the juices over the skin, then sprinkle with salt and pepper and the fennel seeds.

Cook under a preheated grill for 5–6 minutes until the skin is crispy and the fish flakes easily when pressed with a knife. Serve sprinkled with basil or oregano leaves, if liked.