Prepare the sea bream by removing the pin bones and any scales.
For the aioli: Peel the garlic and mince to a pulp. Mix with the egg yolks, mustard and the white wine vinegar. Whisk in the 200ml of olive oil and then season with salt and pepper.
Prepare your fennel: Remove the tough core and slice very finely on a mandolin. Wilt the fennel by seasoning with salt. Place in a colander to allow the water to drain off. Dress the fennel with olive oil and lemon juice.
Cook the sea bream fillets in a hot non-stick pan with olive oil. Season with salt and then place them in the pan skin side down until the skin is crispy. Turn over to finish cooking and finish with a squeeze of lemon juice.
To assemble the dish: smear the aioli on the plate, put a small mound of fennel in the centre of the plate and top with the crispy bream fillet.
«This dish can be made with other firm, white fish such as snapper or cod.»