1 fennel bulb, core removed, sliced and blanched
1 fresh porcini mushroom, trimmed and sliced
400g/14oz rainbow chard, trimmed and washed
2 fresh thyme sprigs
100g/3Β½oz cooked Umbrian lentils (lentils de castellucio), to serve
sea salt and freshly ground black pepper
1 tsp extra virgin olive oil
70g/2Β½oz unsalted butter, plus extra for greasing
2 sea bass fillets, about 175g/6oz each
100ml/3Β½fl oz dry white vermouth