Season and pan roast the bream fillets on olive oil and finish with a squeeze of lemon.
Place the broccoli in a pan with olive oil and heat through on the stove, so it adds a little colour. Season, add the chicken stock and reduce to a glaze. Stir in the crème fraiche to coat.
To serve, start with some broccoli and then a bream fillet, more broccoli, tomatoes and then the second fillet.
Finish with remaining broccoli and grate over the bottarga with a microplane.