Score the skin of your sea bream with a sharp knife, then fill with bay leaves and lemon slices. Season well with salt and freshly ground black pepper and set aside.
Next, heat 2 tablespoons of Lurpak Cooking Liquid in a large pan about 20-23cm and add the fennel, leeks, garlic and lemon juice.
Cook over a medium heat for 10 minutes, or until soft. Add the wine or apple juice as well as the stock then season with salt and ground black pepper and turn up the heat. Allow to simmer for 5 minutes, or until most of the liquid has evaporated.
Meanwhile, add the remaining 4 tablespoons of Lurpak Cooking Liquid to a large, heavy-based frying pan. When hot, add the fish and fry over a medium heat for 5-7 minutes on each side, or until firm and cooked. Serve the fish with the fennel and leeks and top with the parsley and dill.