BARRAMUNDI AND BRAISED FENNEL

Waitrose have a sustainable fishing policy. So if you cant get to your favourite fishmonger, at least you know you’re supporting good practice. My branch often stocks Barramundi, the antipodean favourite. Though god knows about the food miles. Any way it’s a freshwater species that has the meatiness and flavour of monkfish with a bold silvery tiger stripe.

Roughly chop some garlic and a fennel bulb into thin wedges. Braise it in olive oil and fresh groundpepper. That means cooking slowly and gently until soft, letting it slightly burn.

Slice the barramundi fillets into strips and pop into the pan. As they curl in the heat, add green peppercorns, big sprigs of dill, capers and squeeze over a lime. Dash over the whole some anise or vermouth and let that bubble and reduce. Serve with a hot potato salad.

Cooking anise, barramundi, capers, fennel, green peppercorns