If necessary, trim the sea bream fillets and remove any pin bones. Season on both sides.
Heat a non-stick frying pan and add the oil. Add the fish to the pan skin side down and cook until crisp and golden. Turn the fish over and remove the pan from the heat to let the fish finish cooking.
Wash the chard thoroughly. Trim the leaves away from the stalks and finely slice. Cut the stalks into long diamonds on the angle.
Melt the butter in a pan and then sweat the stalks for 5 minutes. Add the leaves and cook for a further 2 minutes before seasoning with smoked sea salt.
Peel and finely dice the garlic and the shallots. Pick the thyme leaves from the stalks. Chop the tarragon.
Place all of the chopped ingredients in a heavy bottomed pan with the butter and sweat until they begin to soften. Deglaze with the white wine and allow to reduce. Add the double cream to the pan and reduce until you have a thick and glossy sauce.
Place a neat pile of chard in the middle of a round plate. Lay the fish on top and spoon sauce around the side.
«When in season, use rainbow chard to give a brightly coloured dish.»