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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.