Pour the remaining fennel mixture into a blender or food processor.

Gradually add oil from fennel mixture in slow, steady stream, while machine is running.

Pour this over the fennel mixture and toss to blend.

To serve: Place equal portions of fennel mixture on four serving plates.

Season the fennel mixture with salt and pepper.

Beat vinegar and remaining oil together and pour over fennel mixture.

Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.

As soon as rice is cooked, stir into fennel mixture and continue cooking.

Carefully place the sea bass, skin side down, on top fo the fennel mixture.

With a rubber spatula, scrape every bit of the fennel mixture onto the olives.