Roasted Snapper With Fennel And Chilli

Ingredients

• 1 tbsp fennel seeds
• 3 fennel bulbs, sliced
• 4 garlic cloves, peeled and finely chopped
• 2 red chillies, sliced thinly
• 20 g dill
• 20 g flat-leaf parsley
• 150 g Lurpak® Slightly Salted Butter
• 2 large snappers or 4 small snappers, gutted and scales removed
• 4 bay leaves
• 2 lemons, sliced
• 4 sprigs fresh thyme
• salt
• black pepper
• 100 ml water or white wine
• Juice of 1 lemon
• 500 g new potatoes
• 20 g dill, chopped
• 20 g flat-leaf parsley, chopped
• 20 g mint, chopped
• 50 g Lurpak® Slightly Salted Butter
• 100 g Lurpak® Slightly Salted Butter
• 2 tbsp white wine vinegar
• 1 small radicchio, thinly sliced
• 1 yellow chicory, thinly sliced
• 50 g rocket leaves
• 50 g watercress