Tarakihi with White Beans and Fennel Salad
In this quick weeknight dish, a simple fennel salad is perfectly paired with hearty beans and fresh Tarakihi. Any leftover beans can be served as a tasty side dish to grilled chicken or pork.
Heat one tablespoon of oil in a large frying pan over a moderate heat. Add the garlic, onion, carrot, celery, pancetta and lemon zest and fry gently for 10 - 15 minutes, or until the onion is soft.
Turn up the heat and pour in the dry white wine, along with one cup of water. Let it bubble away for 20 seconds, then add the cannellini beans. Mix well, taking care not to mash the beans. Season to taste with salt and pepper.
To make the fennel salad, combine the garlic and lemon juice with one tablespoon of olive oil. Toss the dressing through the fennel and parsley and season to taste with salt and pepper.
Season the Tarakihi fillets and pan fry them in a little olive oil for two minutes each side, or until cooked to your liking. Serve on a bed of the bean mixture and top with the fennel salad.
4 Tarakihi fillets
Salt and pepper
For the Beans:
1 garlic clove, peeled and finely sliced
1 brown onion, peeled and finely chopped
2-3 carrots, peeled and finely diced
1 celery stalk, washed and thinly sliced
80g Pancetta, diced into 2cm pieces
1 lemon, zested
2 tins cannellini beans, drained
75ml dry white wine
For the Salad:
1 garlic clove, finely sliced
1 fennel bulb, finely shaved (we used a mandolin)
15g parsley, roughly chopped
30ml lemon juice