Sea bass and fennel, microwaved

Season the inside of the whole sea bass with salt.

Lay the fish in a casserole pan.

Squeeze the juice of an orange and the juice of a lemon over the fish.

Microwave the fish twenty minutes on high.

Take the leafy fronds off the fennel bulb and keep them; slice the bulb.

Cook the sliced fennel with a couple of tablespoons of water two minutes. The book calls for a separate pan; he used the fish pan.

Add around a tablespoon of Sambuca.

Stir in a cup and a half of whole milk yogurt and pepper, then microwave thirty seconds without letting it boil.

Plate the fish with the fennel and orange slices and spoon the sauce over.