BLUE-EYE TREVALLA WITH POTATO, FENNEL & SAFFRON AIOLI

Prep: 15 mins. Cooking: 30 mins. Serves 4

2 tbsp mild extra-virgin olive oil, plus extra for drizzling

500g chat potatoes, very thinly sliced on a mandolin

1½ fennel bulbs, thinly sliced on a mandolin, fronds reserved

1 small onion, thinly sliced

2 cloves garlic, finely chopped

200ml dry white wine

2 cups (500ml) hot chicken stock 4 skinless blue-eye trevalla fillets (about 150g each)

½ cup coarsely chopped flat-leaf parsley Finely grated zest and juice of 1½ lemons, plus lemon wedges to serve Saffron aioli 250g aioli

¼ tsp saffron threads, soaked in 1 tsp hot water for 5 mins

1 Heat oil in a large deep-sided frypan over medium-high heat. Add potato, fennel, onion and garlic and cook until fennel is just tender, 4–5 mins. Add wine and simmer until reduced by half, 1–2 mins, then add stock and season to taste. Bring to the boil, cover with a lid and cook until potato is almost tender, 10–12 mins. Place fish on top, replace lid and cook until fish is just cooked through, a further 4–5 mins.

2 Meanwhile, make aioli. Place ingredients in a bowl and mix to combine. Season to taste and set aside.

3 Remove fish from pan and set aside.

Stir parsley, lemon zest and juice into potato mixture; top with fish and reserved fennel fronds. Drizzle with extra oil and serve with saffron aioli and lemon wedges.