Fish with warm fennel salad

Featuring fish, this six-ingredient salad is a quick and easy meal - and it goes down swimmingly!

Juice 1 lemon. Cut remaining lemon into wedges. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add fennel and onion. Cook, stirring, for 2 minutes or until just softened. Transfer to a bowl. Add tomato, beans, 2 tablespoons lemon juice and reserved fronds. Season with salt and pepper.
Drizzle fish with remaining oil. Season with salt and pepper. Heat a greased barbecue plate or chargrill over medium heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with fennel mixture and lemon wedges.

Source

2 medium lemons

1 1/2 tbsp olive oil

1 fennel bulb, trimmed, thinly sliced, fronds reserved, chopped

1 small red onion, thinly sliced

200g grape tomatoes, halved

420g can cannellini beans, drained, rinsed

4 john dory fillets

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