Ingredients

4 lemons
4 halibut cutlets
4 shakes Tabasco
2 bulbs fennel, cut into wedges
12 green olives
2 glasses white wine

Preheat oven to 200C, 400F or gas mark 6.
Halve 2 lemons and use to rub fish all over. Place fish in a baking tray, drizzle with a little olive oil and season with salt and pepper. Cut remaining lemons into slices, sprinkle over 3 shakes of Tabasco and spread over fish. Heat 2 tbsp oil in a pan and sear fennel until slightly browned. Tuck fennel around fish and scatter over olives. Pour over wine and splash with remaining Tabasco. Bake for around 15 minutes, or until fish and fennel are cooked through.

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