Seared bream, cannellini, tomatoes, black olive, herb oil
First, make the black olive crumb by dehydrating the olives in an oven at 90°C overnight. Once they are ready, keep them in an airtight container.
Place the cherry tomatoes on a tray in a 190°C oven for 8 minutes with a nice sprinkle of salt. Keep an eye on them, you want to make sure you take them out before they burst.
Next for the herb oil, blend 200ml oil with parsley, mint and season then pass through a chinois. Keep the mix in a bottle in the fridge until it is ready to use.
Place a hot frying pan on heat and add butter. Put the fillet of sea bream skin down and cook until crisp and golden. Turn the fillet over and add the remaining butter. Baste in brown butter then take fish out pan to rest and finish cooking through.
Add the cannellini beans to the pan along with the fish stock and reduce down. Emulsify with left over butter.
Add your tomatoes crushing some of them and just stirring the rest through. Add some parsley and tip the stew into a bowl to serve. Add the bream to the top, sprinkle with the olive crumb and a nice douse of herb oil. Finish with coriander cress and serve.