COB WITH WHITE BEANS, FENNEL AND LEMON

Serves 4

2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 2 baby fennel bulbs, fronds reserved 1 tsp fennel seeds finely grated zest of 1 lemon, flesh segmented 100ml dry white wine 2 x 400g cans white beans, drained and rinsed 250ml (1 cup) chicken or fish stock 4 skinless mulloway fillets (180g each) 60g butter, diced 1 tbsp rosemary

Preheat the oven to 220ºC. Heat half the oil in a saucepan over medium-high heat, then saute the onion and garlic until almost tender (2-3 minutes). Meanwhile, finely chop half the fennel, add this to the pan along with fennel seeds and lemon zest, and sauté until the fennel begins to soften (1-2 minutes). Deglaze the pan with the wine and simmer until reduced by half (1-2 minutes). Add the beans and stock, season to taste and simmer for (5-6 minutes)

Meanwhile, thinly shave the remaining fennel, including part of

the stalk, and crisp briefly in acidulated (lemon or vinegar) water. Heat the remaining oil in a large nonstick frying pan over medium-high heat. Add fish and brown well (2-3 minutes), then fry the other side for 1 minute. Transfer to an oven dish and roast until just cooked through (1-2 minutes).

3. Meanwhile, add the butter to the pan and cook until just nut brown (1-2 minutes). Remove from heat, add lemon segments and rosemary (be careful, the butter might spit), and season to taste. Serve the white beans topped with the roasted fish, lemon butter, drained shaved fennel and reserved fennel fronds.