Put the extra virgin olive oil and vinegar into a large bowl, season with salt and black pepper to taste and whisk together with a fork.

Cut the root and top off the fennel bulb and discard. Cut the bulb into quarters lengthways, then thinly slice into long strips. Tip the sliced fennel into the bowl with the dressing.

Peel the orange, then slice into rounds, removing any big bits of pith and the pips. Add to the bowl with the fennel. Thinly slice the red chilli and scrape into the bowl.

Get a large frying pan over a super high heat. Season the sea bass fillets with salt and black pepper on both sides. Once the pan is searing hot, drizzle in a little olive oil and then place the fish fillets in the pan, skin-side down. Press down on each fillet with a fish slice or spatula to encourage them to crisp up evenly. Cook for 2–3 minutes, then flip over and cook for 1 minute on the other side or until the fish is cooked through.

While the fish is cooking, tip the watercress and chopped roasted hazelnuts into the bowl with the fennel. Toss everything together with your hands and adjust the seasoning. Divide between four plates. When the sea bass is cooked, serve alongside the salads.