Preparation

• 1 Preheat oven to 400°F. Meanwhile, remove fronds from fennel and cut them into 1-inch pieces; cut fennel bulb into 8 pieces and spread in large deep roasting pan. 2 Discard 1/2 inch from root end of leeks and divide stalks in half lengthwise; then cut crosswise into 1-inch pieces. Add to pan with fennel. Peel and cut each onion into 8 pieces and core and cut tomatoes into 8 pieces each.  Add to pan. 3 Measure raisins into a small saucepan; add enough wine to cover and heat just to simmer. Set aside to steep and plump for 2 minutes. Then, add to pan along with garlic, olives, basil and 3/4 cup of the olive oil; season to taste with salt and pepper.4 Toss to coat well and spread evenly in pan. Roast in preheated oven at 400°F for 20 minutes, stiring occasionally.5 Brush sea bass with remaining olive oil. Season to taste with salt and pepper. 6 Arrange on top of vegetables and squeeze lemon juice over all. Return to oven and continue roasting for 10 minutes more or until fish is opaque (145°F in center).7 To serve, carefully remove each fillet to individual serving plates. Add a portion of roasted vegetables and raisins. Drizzle with pan juices.
• Source: Chef John Geschrei and California Raisin Marketing Board