Name: Bream with fennel
Yield: Serves 2
Ingredients: a little pinch of dried chilli; 1 teaspoon fennel seeds; 5 canned anchovies, drained; 2 medium bulbs of fennel, green tops and fronds removed, roughly chopped and reserved, flesh chopped into small chunks; 1 small glass of water; 4 cloves of garlic, halved; 1 large lemon; 1 tablespoon pine nuts; 2 tablespoons extra virgin olive oil, plus extra for frying; ground black pepper; flaked sea salt; 1 small glass of white wine; 75 ml full-fat milk; olive oil, for frying the fish; 1 tablespoon plain flour (optional); 1 medium gilthead or black bream, filleted; 40 g unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

If you get the chance, buy a black bream, a more common cousin of the gilthead bream that is also found in our waters or farmed and imported from abroad. The meat is firm and most excellent, and I think superior to the gilthead. Fennel and fish - nothing new here, just one of those great marriages. The dressing brings a lively freshness, a little dance, to the dish. But if you don’t want to make the dressing, leave it out - the fish and fennel with a wedge of lemon are a fine thing on their