3 tablespoons Napolina Olive Oil
1 fennel bulb, halved and thinly sliced
1 red onion, thinly sliced
4 small whole sea bass, cleaned and scaled
350g jar Napolina Tomato & Basil Sauce
100g Napolina Black Olives
400g Napolina Egg Pappardelle or other pasta of choice
5 tablespoons chopped fresh parsley leaves
Preheat the oven to 190°c / 170°c Fan / Gas Mark 5.
In a frying pan, heat 1 tablespoon of the oil and fry the fennel and onion over a high heat for 5 minutes, until golden.
Set aside to cool completely.
Cut the heads off the sea bass, trim the tails and slash the skins.
Use the fennel and onion to stuff the cavities.
Pour the tomato & basil sauce into a large ovenproof dish and add the olives.
Place the fish on top, spooning some of the sauce over the fish.
Bake for 30 minutes.
Meanwhile, cook the pappardelle pasta in a pan of salted water, until al dente.
Drain and return to the pan with the remaining oil and parsley.
Serve the pasta with the fish.