Serves: 4
INGREDIENTS
6 fennel bulbs
4 tablespoons olive oil
2 garlic cloves, finely sliced
100 ml white wine
200 ml chicken stock
100 grams pitted black olives, halved
4 x 200 gram fillets hapuka or kingfish
1-2 tablespoons butter
sea salt and freshly ground pepper
To serve
fennel fronds
flat-leaf parsley, finely chopped
METHOD
Trim any fronds from the fennel and set aside for garnishing. Remove the tough outer layer and stalks from each bulb then chop into quarters.
Heat 3 tablespoons of the oil in a large heavy-based pan with a lid. Add the fennel and cook for 15 minutes, stirring occasionally, until golden brown. Stir in the garlic then add the wine and stock.
Cover and simmer for 30-40 minutes over low heat or until the fennel is very soft (it should be almost falling apart) then stir in the olives.
Preheat the oven to 190°C.
In another heavy-based ovenproof pan, heat the remaining tablespoon of oil and 1 tablespoon of the butter until sizzling. Lightly season the fish and place, top side down, in the pan. Cook for 3-4 minutes over high heat until golden. Cook the fish in batches if need be. Turn the fish and immediately transfer the pan to the hot oven for a further 3-6 minutes, depending on the thickness of the fish. The fish should be just cooked.
To serve: Spoon a little of the cooked fennel into the centre of each warm plate then place the fish on top, golden side up. Sprinkle over chopped fennel fronds and flat-leaf parsley and serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!