Pre heat the oven to 200°C/400°F/Gas 6. Lay the fish out on a chopping board and season both sides with salt and pepper.
Wrap 2 pieces of Parma ham round each piece of fish and rub 1 tbsp of the oil over all 4 pieces.
Place the fish on a baking tray and roast in the hot oven for 16-18 minutes or until the Parma ham has turned golden and crispy and the fish cooked through and tender.
Meanwhile heat the remaining oil in a large pan over a medium heat and add the onion and garlic. Cook for 5-6 minutes, stirring occasionally, until just turning golden.
Chuck in the fennel, chilli, butter, white wine and a really good pinch of salt and pepper.
Mix everything together really well, bring to the boil, add the lid and reduce the heat to low.
Simmer gently for 18-20 minutes, or until the fennel is lovely tender, but still has a little bite.
Heat a small frying pan over a medium heat and add the pine nuts. Toast for 2-3 minutes, shaking the pan continuously, until the pinenuts turn golden brown.
Tip the pinenuts, olives, sun-dried tomatoes, parsley and lemon juice into the cooked fennel and mix everything together really well.
Serve immediately with the fish on top of a mound of the savoury fennel, with Parmigiano-Reggiano shavings.
It’s ready!
Served with a White Bourgogne wine like Saint-Aubin or Saint-Véran.
4 people
25 min3 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, thinly sliced
2 fennel bulbs, cut into ½ cm cubes
½ red chilli, deseeded and finely chopped
A large knob of butter
A large glass of white wine
30g pinenuts
150g pitted black couchillo olives
80g sundried tomatoes, finely chopped
A small handful of finely chopped parsley leaves
Juice of ½ a lemon
4 bream portions (approx. 200g each)
8 slices of Parma ham
Sea salt and freshly ground black pepper
Parmigiano-Reggiano shavings to serve
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