Stir the mayonnaise and harissa together and refrigerate until ready to use. Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.

For the courgettes, heat 4 tbsp olive oil (if cooking for 2) in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli flakes with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water (if cooking for 2) and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass.

Heat the remaining 2 tbsp of olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.

Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.