METHOD
For the pickled fennel, gently warm the vinegar, water, sugar and a pinch of salt until dissolved. Allow to cool, then pour over the thinly sliced fennel. Leave to pickle for at least 20 minutes.
Juice the blood oranges into a bowl (you will need around 250ml). Add the finely chopped green chilli, coriander leaves, lime juice and salt. Leave to infuse for twenty minutes, then strain through a fine sieve so the dressing is clear and bright.
Using a sharp knife, slice the bream thinly, and lay overlapping slices on a large plate.
Spoon the blood orange dressing generously over the fish so it lightly pools around it. Drain the pickling liquid from the fennel and arrange over the top.
Finish with a drizzle of olive oil and chopped coriander stems. Serve immediately.
