Pan Roasted Hapuka with Braised Fennel And Olives

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.