It was David Pizzy, the fishmonger at Millet's Farm Shop, Frilford Heath, who gave me the idea. We were discussing the ideal fish for a romantic St Valentine's dinner when he pointed to the gilt head bream that lay glistening in his display case. "That fish is said to have been Aphrodite's favourite," he said. We both agreed that if the Goddess of Love enjoyed this fish it was just what I was looking for.

Once David had gutted the gilt head bream and removed the head it weighed just over nine ounces - an ideal weight to share between two as a starter. For main course I suggest one each as it's a delicious fish with succulent white flesh - in fact, the perfect St Valentine's Day treat. The quantities given will provide a main course for two people.

YOU WILL NEED 2 gilt head bream Olive oil One small bulb of fennel One medium onion Handful of black pitted olives One clove of garlic Juice of one lime Small bunch fresh parsley, chopped fine Salt and freshly ground black peppercorns to season.

METHOD: Turn the oven to 200C, 400F or gas mark 6.

Slice the fennel and onion reasonably thin, crush and chop the garlic Add a little olive oil to the frying pan and gently cook the fennel, onion and garlic until soft but not brown.

Spoon the vegetables and any oil left in the pan into an ovenproof dish large enough to contain both fish.

Add the black olives to the vegetables and drizzle them with fresh lime juice.

Using a sharp knife make two deep diagonal cuts into the flesh on both sides and rub the fish with a mix of salt and freshly ground black peppercorns.

Lay the prepared fish on top of the vegetables, brush fish generously with olive oil and lightly cover the dish with tinfoil.

Bake for about ten minutess with the fish covered, then remove the tinfoil and allow it to continue cooking until the skin begins brown which should take about ten minutes.

It was David Pizzy, the fishmonger at Millet's Farm Shop, Frilford Heath, who gave me the idea. We were discussing the ideal fish for a romantic St Valentine's dinner when he pointed to the gilt head bream that lay glistening in his display case. "That fish is said to have been Aphrodite's favourite," he said. We both agreed that if the Goddess of Love enjoyed this fish it was just what I was looking for.

Once David had gutted the gilt head bream and removed the head it weighed just over nine ounces - an ideal weight to share between two as a starter. For main course I suggest one each as it's a delicious fish with succulent white flesh - in fact, the perfect St Valentine's Day treat. The quantities given will provide a main course for two people.

YOU WILL NEED 2 gilt head bream Olive oil One small bulb of fennel One medium onion Handful of black pitted olives One clove of garlic Juice of one lime Small bunch fresh parsley, chopped fine Salt and freshly ground black peppercorns to season.

METHOD: Turn the oven to 200C, 400F or gas mark 6.

Slice the fennel and onion reasonably thin, crush and chop the garlic Add a little olive oil to the frying pan and gently cook the fennel, onion and garlic until soft but not brown.

Spoon the vegetables and any oil left in the pan into an ovenproof dish large enough to contain both fish.

Add the black olives to the vegetables and drizzle them with fresh lime juice.

Using a sharp knife make two deep diagonal cuts into the flesh on both sides and rub the fish with a mix of salt and freshly ground black peppercorns.

Lay the prepared fish on top of the vegetables, brush fish generously with olive oil and lightly cover the dish with tinfoil.

Bake for about ten minutess with the fish covered, then remove the tinfoil and allow it to continue cooking until the skin begins brown which should take about ten minutes.