Trim the sea bream and place on an oven tray, add some lime zest on, squeeze the juice, season and drizzle with olive oil. Pan fry the salmon and also place near the sea bream to finish under the grill in the oven. Peel and cut carrots, use a Parisian spoon to cut the courgette and blanch. Peel and dice the potato, boil until softened than add in the dill, cream and butter. Chop the onion and spring onion, saute in olive oil add the saffron than pour in the wine and stock. Simmer for a few minutes to infuse the flavours.