800 grams firm white fish fillets
1/3 cup plain flour
1 teaspoon ground cumin
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
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.