Pan-Roasted Bream with Fennel

• 2 Bream fillets (approx. 200g each)
• 1 tsp fennel seeds, crushed
• ½ dried chili, crushed
• Olive Oil
• Sea Salt
• Pepper
• Balsamic Vinegar
• 1 Fennel bulb
• 2 tbsp unsalted butter
• Juice of one Lemon
• 4 Sundried tomatoes in oil

Equipment

• 24cm Stainless Steel Tri-Ply frying pan
• Copper Tri-Ply 16cm Saucepan
• Sharp knife for chopping
• Chopping board
• Turner
• Tongs
• Kitchen paper or Tea-towel

Preparation

1. Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
2. Rub a little olive oil over the top to seal the flavours.
3. Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
   the fennel. Retain & finely chop herb tops for dressing.
4. Slice the sundried tomatoes.
5. Bring a saucepan of salted water to a rapid rolling boil.
6. Heat the frying pan to a medium heat with a little olive oil.

Cooking Method

For the Bream

1. Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
   (Meanwhile, start the directions below for the fennel.)
2. Turn the fish over and fry on the flesh side for 1-2 minutes.

For the Fennel

1. Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
   or two minutes to slightly soften the fennel.
2. Drain and dry the fennel on kitchen paper or a clean tea towel.
3. Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
   butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
   turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
   pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
   effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.

Once Cooked

1. Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
2. Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
   dish with the herb tops for extra flavour. Serve & enjoy!