ROAST MULLOWAY WITH WHITE BEANS, FENNEL AND LEMON

Prep time 15 mins Cooking time 15 mins Serves 4

INGREDIENTS

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 rind of 1 lemon, flesh segmented

100ml non alcoholic white wine 800g canned white beans, drained and rinsed 250ml chicken or fish stock 4 skinless mulloway fillets, 180g each or any white, firm-flesh fish 60g butter, diced

1 tbsp rosemary

METHOD

Preheat oven to 220°C. Heat half the oil in a saucepan over mediumhigh heat, then sauté onion and garlic until almost tender, 2-3 mins. Meanwhile, finely chop half the fennel, add to pan along with fennel seeds and lemon rind, and sauté until fennel begins to soften, 1-2 mins. Deglaze pan with non alcoholic wine and simmer until reduced by half, 1-2 mins. Add beans and stock, season to taste and simmer for 5-6 mins. Meanwhile, thinly shave remaining fennel, including part of the stalk and crisp briefly in acidulated water (a mix of water and lemon juice). Heat remaining oil in a large non-stick frying pan over medium-high heat. Add fish and brown well, 2-3 mins, then turn and fry the other side for 1 minute. Transfer to an oven dish and roast until just cooked through, 1-2 mins. Meanwhile, add butter to pan and cook until just nut brown, 1-2 mins. Remove from heat, add lemon segments and rosemary (be careful, butter may spit), and season to taste. Serve white beans topped with roasted fish, lemon butter, drained shaved fennel and reserved fronds.