Roast sea bream in cream with olives and capers recipe
 This tasty fish supper is fancy enough to be served at a dinner party or on a special occasion. You will need a piece of muslin to create a spice bundle. 400ml/14fl oz hot fish stock, to coverfresh flatleaf parsley stalks 50g/1¾oz unsalted butter1 onion, sliced3 celery sticks, sliced50ml/2fl oz dry vermouth300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed150ml/5fl oz double cream salt and freshly ground black pepper 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz unsalted butter 1 onion, sliced 3 celery sticks, sliced 50ml/2fl oz dry vermouth 300ml/10fl oz dry white wine 3 large potatoes, peeled and thinly sliced 1 tbsp white peppercorns 1 star anise 2 bay leaves 1 whole sea bream, head removed 150ml/5fl oz double cream salt and freshly ground black pepper handful anchovy-stuffed olives, sliced3 tbsp capers 4 spring onions, choppedhandful parsley leaves, deep fried1 celery heart, including leaves handful anchovy-stuffed olives, sliced 3 tbsp capers 4 spring onions, chopped handful parsley leaves, deep fried 1 celery heart, including leaves Method Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later.To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper.Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. Place the stock and parsley stalks into a pan and warm through. Strain and set aside for later. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. To make the sea bream, preheat the oven to 200C/180C Fan/Gas 6. Using a roasting tin, suitable for hob use, add the butter, onion and celery and fry on medium heat, for 2-3 minutes. Pour in the vermouth and wine and cook until reduced. Add the fish stock and lay in the potatoes. Create a bundle, wrapped in a piece of muslin, of peppercorns, star anise and bay leaves. Add this bundle to the roasting tin. Slash the fish down to the bone and place on top. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Bake in the oven for around 25 minutes until the fish is cooked through. Carefully remove the fish and pour the cream into the tin. Bring to the boil on the hob and season with salt and pepper. Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves Serve the fish with the sauce and scatter with the sliced olives, capers, spring onions, the crisp parsley and celery heart and leaves