Tarakihi with White Beans and Fennel Salad
A simple fennel salad goes perfectly with the Tarakihi. The left over beans can be served as a side dish.
Heat 1 tablespoon of oil in a frying pan over a moderate heat. Add the garlic, onion, carrot, celery, pancetta and lemon zest and fry gently for 10 - 15mins or until the onion is soft.
Meanwhile, make the fennel salad. Mix the Fennel with the parsley and dress with a mix of garlic, lemon and 1tablespoon of olive oil. Season to taste.
Once the onions of, turn up the heat and add 75ml dry white wine and 1 cup of water. Let it bubble for 20seconds and then add the beans. Mix well, careful not to mash the beans. Taste and season with salt and pepper.
Pan fry the fillets for 2mins each side or until cooked to your liking. Serve on the side of the beans and top with the fennel salad.
4 Tarakihi fillets
Dry white wine
Salt and pepper
For the Beans:
1 Garlic cloves, peeled and finely sliced
1 Brown onion, peeled and finely chopped
170 grams Carrots, peeled and finely diced
1 Celery stalk, washed and thinly sliced
80 grams Pancetta, diced into 2cm pieces
1 Lemon, zested
2 tins Cannellini beans, drained
For the Salad:
1 Garlic clove, finely sliced
1 Fennel bulb, finely shaved
15 grams Parsley, roughly chopped
30 ml lemon juice