Sea bream with red wine reduction and rouille

I used the remainder of my red wine reduction made from poaching octopus a couple of weeks ago (kept the reduction in the freezer).   This sauce alongside a middle eastern influenced cumin rouille from my Malouf cookbook complemented each other and the fish with a punch (in a good way).  Rich seafood and acidity in the red wine reduction, a heady combination of saffron spice and olive oil in the roulle, crisp skinned bream.... you get the drift.