Fish & shellfish

Finely crush half the coriander seeds. Finely chop the fennel then season with lemon juice, olive oil, crushed coriander seeds, salt and pepper. Leave to marinate for around 20 minutes. Bring 50g of PONTHIER watermelon purée to the boil and thicken with cornflour. Take it off the heat and when it has cooled to warm, add the Campari.
In a steamer, put 50g PONTHIER watermelon purée, water, the remaining coriander seeds, garlic, thyme and bay. Add a rack then start boiling. Season the bass fillet and place it on the rack. Cover, turn the heat off and leave to cook for around 10 minutes. Then cover the bass fillet with the watermelon / Campari glaze. Arrange the marinated fennel in the middle of the plate then place the bass fillet on top and season with pepper.