Baked sea bass with fennel and porcini mushroom

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Theo Randall
  • 70g/2½oz unsalted butter, plus extra for greasing
  • 2 sea bass fillets, about 175g/6oz each
  • 1 fennel bulb, core removed, sliced and blanched
  • 1 fresh porcini mushroom, trimmed and sliced
  • 2 fresh thyme sprigs
  • 100ml/3½fl oz dry white vermouth
  • 400g/14oz rainbow chard, trimmed and washed
  • 1 tsp extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 100g/3½oz cooked Umbrian lentils (lentils de castellucio), to serve