Panfried Fish on White Beans and Fennel

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.