CRISPY-SKIN FISH WITH FENNEL BROTH

Steps

1. a small pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for about 10 minutes until nearly tender. Add beans and cook for a further 2 minutes, until potatoes are soft and beans are warmed through. Drain well and return to pot with all remaining cannellini bean purée ingredients. Mash well, season and set aside.
3. While potatoes cook, heat olive oil in a medium pot (with a lid) on medium heat. Cook leek, fennel and garlic, covered, for 2-3 minutes, until very soft but not coloured.
4. Add wine/broth and cook for about 2 minutes, until liquid is almost evaporated. Add salt, broth and water and bring to a gentle simmer. Cook for about 5 minutes, until reduced slightly. Add baby kale, mix to wilt and remove from heat.
5. While broth simmers, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and use a sharp knife to score the skin at 1cm intervals. Sprinkle flesh side with fish spice and season both sides with salt.
6. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook fish, skin-side-down, for 2-3 minutes until skin is golden and crispy. Flip and cook for a further 1-2 minutes (depending on thickness), or until just cooked through. Add butter to pan, spoon over fish and set aside.
7. spoon cannellini bean purée into bowls, off centre. Place vegetables from broth beside purée and carefully ladle in broth. Top with crispy-skin fish (skin-sideup), sprinkle over parsley and drizzle with olive oil.