Serves 4
Sea bream: 4x sea bream 300g-400g, scaled, fillet and pin boned, olive oil, salt.
Pre-heat the oven to 190 deg cel. Lightly coat the fish with oil and season with a little salt. Place on a tray lined with greaseproof paper, skin side up, then bake in the oven for 3 minutes. Take out the oven and remove the skin from the fillets, and return to the oven for another 3 minutes. Season with a little lemon juice.
Romesco sauce (enough for 10): 3 red peppers- trimmed, deseeded and roasted, 330g sunflower seeds- toasted, 3 garlic cloves, 3 tsp smoked paprika, 3 tbsp sherry vinegar, 300ml olive oil, 100ml grapeseed oil, salt.
Place all ingredients in a food processor and blend until smooth, add more oil if necessary and check seasoning.
Fennel mayonnaise: 2 egg yolks, ½ tbsp white wine vinegar, fine salt, 250ml grapeseed oil, juice of ½ lemon- to taste, 1 tbsp toasted fennel seed powder.
Combine the yolks, mustard, vinegar and salt in a bowl using a whisk. Continue whisking; slowly drizzle in the oil to form a thick emulsion. Taste and add salt, lemon juice and fennel powder. It should be the thickness of softly whipped cream, adjust with a little warm water if necessary.