Ingredients

• 4
  fresh, firm white-fish fillets of about 200g each
• 5
  ml
  salt and freshly ground black pepper, to taste
• 1
  red chilli, seeded and chopped
• 2
  fennel bulbs, sliced
• 3
  garlic cloves, crushed
• 2
  firm, ripe tomatoes, skin and seeds removed, cubed

• 1
  lemon
  zest and juice of one lemon
• 1
  handful
  Italian parsley, chopped
• 100
  ml
  olive oil
• 100
  ml
  dry white wine
• 12
  calamata olives, pitted and halved