Pat dry the fish with paper towels on both sides. Using a sharp knife cut the skin on both sides of the fish twice, approx 0.5 cm / 0.2-inch deep. Drizzle with olive oil. Clean the fennel and cut it on 2 cm (1-inch) slices. Halve the cherry tomatoes.
pan fry the fish
Place a frying pan over medium-high heat. Add one tablespoon of olive oil. Gently place the fish into a hot pan. Cook for about 4 - 5 minutes on each side (depending on the size). Season with salt once you turn the fish.
Add sliced garlic, fennel, cherry tomatoes and two slices of lemon to the fish. Pour in the white wine and water. Season with salt slightly (don't forget that the fish is salty already). Cook for about 10 minutes on low heat, then add the capers and cook for an additional 5 minutes.