A Recipe by Éric Chavot

Sea Bream, Tapenade and Saffron Fennel

Éric Chavotis a French Michelin starred chef at the eponymous restaurantBrasserie Chavotin Conduit Street in London’s Mayfair. Here, he shares a recipe of sea bream, tapenade and saffron fennel – a perfect French-inspired simple supper.

Serves 4

Ingredients

Two sea bream weighing 750-800g each, filleted

Tapenade

100g pitted black olives

40g sundried tomatoes, finely chopped

20g parmesan

20g raw pine nuts, finely chopped

15g original vincotto vinegar (or thick balsamic vinegar)

30g green Pesto (you can buy this)

Saffron braised fennel

2 fennel, core removed, cut in four

2 star anise

240ml orange juice

100g butter

100ml olive oil

2 sprigs of thyme

1 garlic clove

1 pinch saffron

Dash of pernod

Salt and pepper

To Serve

Handful basil, torn

Method

To make the tapenade, grind together all the ingredients and set aside.

To make the saffron braised fennel, heat the oven to 140C. Place everything together in a pot, cover and place in the oven for 30 minutes, until the fennel is softened. Use a knife to check it cuts through easily. Pan-fry the fennel in a little olive oil for a minute on each side, until golden.

In the same pan, fry the sea bream skin side down for three minutes, until golden. Take the pan off the heat and turn the fish over. Spread a tablespoon of tapenade on top of each fillet of fish.

Divide the fish and saffron braised fennel between four plates and serve with plenty of fresh basil.