For maximum flavour, marinate the fish pieces in the vinaigrette for up to 2 hours. Then combine with the rest of the ingredients.
Cut 500g firm white fish fillets into pieces and cook as for main recipe. Slice 2 small fennel bulbs finely and arrange on a platter. Spread fish on top. Sprinkle with 1 teaspoon fennel seeds. * Drain 8 sun-dried tomato halves in oil, chop finely and sprinkle over salad. Whisk 2 tablespoons lemon juice with 4 tablespoons olive oil and drizzle over salad. Sprinkle with salt and coarsely ground pepper.