Preheat the oven to 180'C.
Roll the pastry out and press into the tart tin before chilling for 15 minutes. Place a sheet of parchment paper on top and fill with baking beans. Transfer to the oven and bake for 20 minutes.
Wash the fennel, cut in half and cut out the tough base.
Heat a frying pan and add a drizzle of olive oil. Add the fennel to the pan and cook until caramelised and golden brown. Add the honey to the pan and spoon it over the fennel.
Zest and juice the lemon and then mix with the creme fraiche. Season with salt and pepper.
Remove any pin bones from the sea bass fillets. Cut each piece of fish into small pieces, season with salt and pepper and then drizzle with olive oil.
Pour the creme fraiche mixture into the pastry case, spreading it over the base if necessary. Arrange the fennel on top and then add the sundried tomatoes. Lay the sea bass pieces on top and sprinkle on the fennel seeds.
Transfer to the oven and bake for 5-8 minutes. Serve warm.
«Blind baking the pastry will ensure that it has a nice crisp finish rather than a soggy base.»