Panfried Fish on White Beans and Fennel

, from Issue #38, page 102. September, 2015
Photography by Manja Wachsmuth.
    Panfried Fish on White Beans and Fennel

    Serves: 4

    INGREDIENTS

    800 grams firm white fish fillets
    1/3 cup plain flour
    1 teaspoon ground cumin
    olive oil
    1 large fennel bulb, thinly sliced, fronds reserved
    2 cloves garlic, crushed
    1 x 400 gram tin cooked white beans, drained and rinsed
    ½ cup green olives, sliced
    zest and juice 1 lemon
    ½ cup chicken or vegetable stock
    sea salt and freshly ground pepper
    lemon wedges

    METHOD

    Heat 3 tablespoons of olive oil in a sauté pan and cook the fennel and garlic with a good pinch of salt until tender. Add the white beans, olives, lemon zest and juice and the stock. Season and cook for a few minutes until the beans are hot. Cover to keep warm.

    Combine the flour and cumin in a shallow dish and season. Dust the fish in the flour, shaking off the excess.

    Heat 2 tablespoons of olive oil in another sauté pan and cook the fish on both sides until golden and just cooked through.

    To serve: Divide the fennel between plates and top with the fish. Spoon over the pan juices and serve with lemon wedges. 

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