Brush the fish with olive oil, season it and sprinkle it with cider. Place in an oiled ovenproof dish and bake in a preheated oven at 180°C / 350°F / Mark 4 for about 20 minutes. Meanwhile, make the sauce by cooking the gooseberries and fennel until soft in just enough water to stop them burning. When soft, sieve the purée into a clean saucepan. Drain any cooking juices from the fish into the sauce, and reheat. Beat in the butter until well mixed, and serve with the fish.
© 1995 Frances Bissell. All rights reserved.