Panfried Fish on White Beans and Fennel
Photography Manja Wachsmuth.
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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.