Sea Bream with Beans and Fennel

Take the outer skins off the fennel and roughly chop into smallish pieces. Put a tablespoonful of olive oil into a thick bottomed saucepan over a medium heat, add the fennel and soften but do not brown for a few minutes stirring from time to time. Put to one side.

Open the tins of beans and wash under a cold tap in a sieve. Stir into the fennel and season well with salt and pepper and a little lemon juice. Chop the parsley and stir a couple of tablespoonfuls into the beans.

Season the under side of the filets with salt, pepper and lemon juice. Turn, and paint the skin side with oive oil, and season with salt and pepper. Put a tablesoonful or so of olive oil in a frying pan and put over a medim heat until hot. Add the fillets skin side down and cook until golden. Turn over and cook on the other side for a minute.

Meanwhile put the bean mixture into serving dishes. Put the sea bream fillets on to the beans skin side up and add a slice of lemon. Serve immediately  Zoom  .