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Using a mandolin or a sharp knife, finely shred the fennel and red apples into a large bowl. Cut the cucumber in half lengthways, scoop out and discard the seeds, then finely slice and add to the bowl. Pick in the mint leaves, add 2 tablespoons of extra virgin olive oil and a good squeeze of lemon juice, season to taste, then mix everything together.
Peel and finely slice the garlic, and pick and roughly chop the parsley leaves, discarding the stalks. Lightly score the skin side of the sea bass on the diagonal, drizzle with olive oil and season lightly on both sides. Place a medium non-stick frying pan over a high heat. Once hot, place the fillets into the pan, skin-side down and cook for 2 minutes, or until the skin is starting to crisp.
Add the garlic, capers and parsley and cook for 30 seconds, or until golden. Next, go in with the butter and white wine, then cook for a further 30 seconds, or until the alcohol has bubbled and cooked away. Spoon the pan juices over the fish, flip over for 10 seconds so the flesh touches the pan, then serve up with the salad and the remaining lemon cut into wedges for squeezing over.