Have the sea bream cleaned and scaled by your fish merchant.
Wash and wipe dry the fish with paper toweling.
Salt and pepper the inside of the fish; stuff fish with half of thyme and rosemary sprigs.
Preheat oven to 400°F [200°C / thermostat 7].
Brown dill seeds in a frypan [do not add fat]; reserve.
Transfer sea bream into an oven-safe dish.
Sprinkle with remaining, crumbled, rosemary and thyme sprigs, minced garlic and onions.
Into a bowl, whip together lemon juice, fish stock, pastis, white wine or vermouth, saffron and olive oil.
Pour all over fish.
Salt and pepper, to taste.
Mix in reserved dill seeds and crushed chiles.
Bake in preheated oven for 30 minutes, sprinkling fish regularly with cooking juices.
If, after 15 minutes, fish is getting browned on top, delicately turn it or cover it with aluminum foil.
Transfer sea bream onto a warm serving plate; sprinkle all over with chives and parsley.
Strain cooking juices.
Serve fish really hot, cooking juices on the side, in a sauceboat.
For a change, serve sea bream over minced cooked potatoes, cooked zucchini, cooked fennel or tomatoes.
For more taste, cut slits into fish and slip in fresh anchovy strips.
Mix anchovy paste into sauce, but do not salt sauce.