Fish with warm fennel salad

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

Recipe «Fish with warm fennel salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.