Pre-heat the oven to 200 degrees Celsius.
Wash the vegetables. Top and tail the courgettes and then cut in to cubes. Peel the carrots and then finely slice using a mandolin. Thinly slice the fennel on a mandolin too. Check the soya beansprouts and discard any brown ones. Peel and quarter the mushrooms. Take the spring onion and cut the stem in to small pieces then finely slice the bulb.
Heat a wok and add a little olive oil. Add the spring onion, fennel and carrots to the pan. Season with salt and pour over just enough water to cover the vegetables. Cover with a lid and cook for 5 minutes before adding the courgette and a pinch of salt. Cook for 3 minutes then add the mushrooms and another pinch of salt. Cook for a further 3 minutes and then add the beansprouts and the chopped spring onion stem. Season with salt and pepper and cook for 1 minute. Remove from the heat and set aside.
Remove the bones from the sea bream fillets. Season the fish with salt and pepper.
Heat a frying pan and add a little olive oil. Pan-fry the fillets skin side down over a high heat for 2 minutes. Turn them and briefly sear the other side. Remove from the pan and place on a baking tray.
To the same pan, add the honey, soy sauce and the balsamic vinegar. Heat for approximately 1 minute then glaze the fish with this liquid. Place the fish in the oven and cook for 4 minutes.
To serve: plate the vegetables and then top with a sea bream fillet. Decorate the plate with a little reduced balsamic vinegar.
«Vary the vegetables according to season - the fish will work well with courgettes, red peppers etc»