Peel and finely dice the shallots.
Remove all bones from the fish using fish tweezers. Season with salt and place on a baking tray. Top each fillet with a sprig of lemon thyme and a drizzle of olive oil. Transfer to the oven and cook for 8-11 minutes.
To make the sauce: bring the wine, fish stock and shallots to the boil. Boil the liquid until reduced to half. Add the cream and the vermouth, stir and bring to the boil. Season to taste then blitz with a hand blender and bring to a foaming boil.
Cut the fennel into 1cm thick slices and mix with the lemon juice.
Warm the butter, sugar and fennel seeds in a wide pan. Add fennel and fry slightly to approx. 5 minutes, stirring all the while. Reduce heat, add salt and simmer for approx. 10 minutes until soft.
Pour a little of the sauce on to warmed plates and then add the fish. Finish with the caramelised fennel and serve immediately.
«You could also steam or poach the fish - bring the wine, fish stock and shallots to the boil. Reduce the heat and add the fish in a steam basket. Cover and cook for approx. 15 minutes on medium heat. This dish can be made using either sorrel or lemon thyme when cooking the fish.»