Grilled Cape Bream With Buttery Citrus Sauce & Braised Fennel

Light, elegant and bursting with flavour.

salt and pepper 2–3 fennel bulbs, cut lengthwise 2 Tbsp canola oil 1 Tbsp fennel seeds 1 cup citrus juice 1½ cups vegetable stock 6–8 sprigs thyme 1 thumb-size piece ginger reserved braising liquid from the fennel 60g cold butter 1 Tbsp canola oil 240g Cape bream fillet salt and pepper 15g salted farm butter 1 orange fennel fronds