Pan Roasted Bream with Fennel

Pan-Roasted Bream with Fennel

Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.

Serves: 2

Prep time: 15 minutes

Cooking time: 12 minutes


  • 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





  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.fish3
  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!



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