Preheat oven to 120°C. Spread panko crumbs out on a baking sheet and put them onto the middle rack of oven. Bake until faintly coloured but not brown; remove and allow to cool. Increase oven temperature to 200°C.

For salad, use a mandolin to slice fennel into very thin slices, sprinkle with sea salt and marinate in lemon juice for 10 minutes, then add freshly chopped fennel frond. Add olive oil, give a grind of pepper and set aside.

Put toasted crumbs in a bowl with ground fennel and dill, mix and add olive oil and seasoning.

Using a pastry brush, paint fish pieces, presentation side up, with a thin film of mustard, then coat each fillet in crumb mixture and place on an oiled baking sheet.

Place baking sheet in oven and roast for 5 minutes, or until the fish is cooked.

Divide salad over 4 plates, place 2 fish fillets on each, season with ground pepper, and squeeze over a little lemon juice. Serve immediately.