• 4 spring onions/scallions, split in half lengthwise
• 2 small heads fennel (with leafy tops), finely shredded
• 2 oz/50 g good mushrooms, sliced finely
• 5 tbsp/75 ml olive oil
• 1 tomato, peeled, de seeded & sliced
• generous pinch of saffron threads or powder
• 1 large wine glass dry white wine
• 1½ lb/700 g bream
• coarse sea salt & freshly ground black pepper

Preheat oven to 350°F/180°C/gas 4. In a large frying pan gently cook the onion, fennel and mushrooms in 2 tbsp oil until softened. Add the tomatoes and saffron, cook for 5 minutes and add the wine continue cooking for several minutes. Meanwhile slash the fish to the bone in 3 diagonal slices and rub with coarse sea salt and freshly ground pepper. Lay the vegetables in a greased oval baking dish with the fish on top, drizzle the cooking juices over the top and bake for about 20 minutes. Just before serving, spoon a little more olive oil over the fish and take to the table in its dish.