Sea bream, roasted fennel and red wine jus

Here's one I tried recently.

This is a truly special dish pairing fish with a red wine sauce. If you ask your fishmonger to fillet the sea bream for you, make sure he gives you the bones.
Ingredients

For the chickpeas

• 100g/3½oz dried chickpeas, soaked in cold water overnight
• 1 tsp cumin seeds, toasted and ground
• 4 pinches salt
• 5g/1/8oz lemon peel
• 50ml/2fl oz extra virgin olive oil
• 40g/1½oz tomatoes, deseeded and diced 1cm/½in

For the fennel flames

• 4 bulbs fennel, trimmed, thinly sliced through the root lengthwise, trimmings reserved
• 1 clove garlic, crushed
• 1 bay leaf
• 1 sprig thyme
• ½ strip orange zest
• 2 cardamom pods
• 1 pinch fennel seeds
• 6 pinches salt
• 1 pinch pepper
• 2 tbsp olive oil

For the purée

• 400g/14oz fennel trimmings, green part removed, chopped
• 10ml/2 tsp olive oil
• 4 pinches salt
• 400ml/14fl oz cooking liquor from fennel
• 5ml/1 tsp lemon juice
• 50ml/2fl oz olive oil

For the red wine sauce

• 120g/4oz sea bream bones, chopped 3cm/1¼in
• 30g/1oz unsalted butter
• 2 small shallots, finely sliced
• 100g/3½oz mushrooms, finely sliced
• 250ml/9 fl oz red wine, boiled and reduced by half
• 350ml/12 fl oz brown chicken stock, boiled and reduced by half
• ¼ star anise
• ¼ tsp liquorice root, chopped
• ½ clove garlic
• 1 tsp arrowroot, dissolved in 1 tbsp of water

For the sea bream

• 4 sea bream fillets, pin-bones and scales removed, skin scored
• 4 pinches sea salt
• 2 pinches freshly ground black pepper
• ½ lemon, juice only

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I love Bream, tastes better than Bass