Baked fish with tomatoes, beans and olives

Method:

Preheat oven to 220°C.

Finely chop fennel seeds and combine with paprika and chili.

Rub fish with 1 tbs oil, then dust in spice mixture.

Halve lemon, thinly sliced. Peel, then thinly slice garlic.

Heat remaining 1½ tbsp. oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1½ minutes each side or until browned but not quite cooked through. Transfer to a plate.

Add garlic to pan and cook, stirring, for 1 minute or until fragrant.

Add lemon and cook, turning, for 1 minute or until it starts to caramelize. Add tomatoes.

Drain and rinse butter beans, add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.

Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, squeeze beans from skins.

Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.

Divide among plates and drizzle with a little extra oil.