1 litrefish stock1 tspsaffron threads, dry roasted500 gmkipfler potatoes, peeled and cut into 2cm pieces4bulbs of baby fennel, halved lengthways4snapper fillets (about 200gm each), skin on and pin-boned2 tbspolive oil180 gmbalsamic cipollini onions (see note)Green olive dressing2 tbspgreen olive tapenade1wedge of preserved lemon, rinsed and finely chopped1 tbspsalted capers, soaked for 10 minutes and drained1green shallot, finely chopped1 tbsplemon juice2 tbspextra-virgin olive oil
Place fish stock in a large saucepan and bring to the boil over high heat, season to taste with sea salt and freshly ground black pepper, add saffron and simmer for 2 minutes or until stock is coloured, then add potatoes, reduce heat to low and simmer gently for 10 minutes. Add fennel and cook for another 10 minutes or until vegetables are tender, then drain, discard stock and cool slightly.
Score snapper skin and season to taste. Heat olive oil in a large frying pan, add snapper, skin-side down, cook for 3 minutes on each side or until just cooked through.
For green olive dressing, place all ingredients in a small bowl, season to taste, then stir to combine. Pour half the dressing over potatoes and fennel, add onion and stir gently to combine.
Spoon vegetables onto plates, top with snapper fillets, spoon over remaining green olive dressing and serve immediately.
Note Balsamic cipollini onions are baby onions
pickled in balsamic vinegar. Available from David Jones Food Halls,
Johnson and delicatessens.