For the beetroot jelly, line a shallow oven tray with cling film.
Put all the ingredients into a pan and bring to the boil. Remove the pan from the heat and set aside to infuse for 15 minutes.
Return the pan to the heat and whisk in the agar agar flakes. Bring to the boil, then remove the pan from the heat and strain through a sieve into the oven tray. Leave to chill in the fridge for 2-3 hours, or until set.
For the fennel salad, mix the fennel, lemon juice and salt together in a bowl and set aside to marinate for 30 minutes.
Squeeze the fennel to remove any excess liquid and then place into a clean bowl. Add the chives and rapeseed oil and stir until well combined. Season, to taste, with sea salt and freshly ground black pepper.
For the orange vinaigrette, heat the orange juice and zest in a saucepan until boiling and cook until the mixture is syrupy. Whisk in the vinegar and rapeseed oil.
Strain the vinaigrette into a clean saucepan, then stir in the diced orange and brown shrimps.
For the sea bream, heat the oil in a frying pan and fry the sea bream fillets, skin-side down, for 2-3 minutes, or until crisp. Season with sea salt, then carefully turn the fish over and remove the pan from the heat. Set aside to rest for a few minutes then season, to taste, with sea salt and lemon juice.
To serve, preheat the oven to 80C/180F/Gas ¼.
Warm the beetroot jelly in the oven for 5-10 minutes.
Heat the vinaigrette until warmed through.
Spoon the fennel salad onto serving plates and top with the sea bream fillets. Spoon a little beetroot jelly on the side, then carefully spoon the dressing over and around the sea bream. Finish with a little coriander cress.