Fish with fennel salad

For the fennel salad, combine fennel, fennel tops, parsley and zucchini in a large bowl. Combine rind, juice, oil, mustard, garlic, salt and pepper to taste in a jar; shake well. Add dressing to fennel mixture; toss well.

Season flour with salt and pepper. Toss fish in flour mixture, shake off excess. Heat oil in a large non-stick frying pan. Pan-fry the fish, in batches, until browned on both sides and cooked through.

Meanwhile, prepare potatoes according to packet directions. Serve freshly cooked fish and potatoes with fennel salad.

Not suitable to freeze or microwave.

Cook's note The potatoes we used are par-cooked and available in the refrigerated section of supermarkets. If unavailable, steam chat potatoes and toss with a little butter and chopped parsley.

Photography by Brett Stevens.