Select SAUTE/SEAR function and set the timer for 7 minutes. Add the leek, garlic, anchovy (if using) and a little olive oil. Press START and saute for 7 minutes

Add chicken stock, beans and fennel. Select PRESSURE COOK and medium pressure. Set the timer for 17 minutes. Place lid on cooker and close the valve. Press START. Preheat oven to 220°C

Once cooking time is complete open the valve to release all the steam before opening. Select WARM to keep the beans hot while preparing the fish

Combine all the crumb ingredients in a medium bowl

Heat a large heavy based frypan over high heat. Add a little olive oil and place the fish skin side down in the pan. Cook for 3-5 minutes until the skin is crisp. Turn the fish and sprinkle a quarter of the crumb mix on each fillet. Place in the preheated oven for 3-4 minutes or until the fish is cooked through

To serve, divide the beans between 4 plates and top each with a piece of fish. Drizzle with olive oil