Snapper, Pinto Beans, Fennel
Ingredients
- 1 leek, white part only, sliced
- 4 cloves garlic, crushed
- 4 anchovy fillets (optional) extra virgin olive oil
- 2 cups chicken stock
- 1 cup pinto beans (soaked overnight and drained)
- 1 fennel bulb, cut into 8 wedges
- 4 x 250g pink snapper fillets, (or white fish fillets of choice) skin on
- Salt and pepper
- 3 cups fresh breadcrumbs
- 1/2 cup roughly chopped parsley
- Juice and zest of 1 lemon
- 2 1/2 tablespoons anchovy oil