60 ml (1/4 cup)olive oil1baby fennel bulb, thinly sliced½leek, thinly sliced1garlic clove, finely chopped1lemon, rind finely grated4silverbeet stems or rainbow chard stems, stalks thinly sliced, leaves coarsely chopped500 ml (2 cups)fish or chicken stock1egg, separated2 tbsp each coarsely chopped flat-leaf parsley, dill and mint4skinless blue-eye trevalla fillets (200gm each)20 gmbutter30 gmraw almonds, coarsely chopped
Heat two-thirds of the olive oil in a large frying pan over medium-high heat. Add fennel, leek,garlic, lemon rind and stems, and sauté until tender (3-4 minutes). Add silverbeet leaves, stir to just wilt, then add stock, season to
taste and simmer until leaves are just tender (2-3 minutes).
Meanwhile, whisk eggwhite in a bowl until frothy, add yolk and whisk to combine. Whisk in lemon juice, then whisk in a ladleful of silverbeet braising liquid. Return to silverbeet mixture, and stir to combine and thicken without
boiling (1-2 minutes). Remove from heat and stir in herbs,reserving some to serve, and season to taste.
Heat remaining oil in a large frying pan, add fish and brown well (2-3 minutes), then turn and cook through (1-2 minutes). Remove from pan, add butter to pan, then, when it foams, add almonds and cook until fragrant (30 seconds). Serve fish on silverbeet and sauce topped with butter, almonds and reserved herbs.