Many cooks like cooking green beans until they're just tender
and bright green; here we simmer them in a rich tomato sauce until
they're soft. They lose a bit of colour, but the trade-off is they
soak up the beautiful flavour.
1 tbspolive oil4skinless barramundi fillets (200gm each)50 mlextra-virgin olive oil1garlic clove, thinly sliced½ cupeach mint and dill, coarsely choppedBraised green beans2 tbspolive oil1onion, thinly sliced1baby fennel bulb, thinly sliced, fronds reserved1garlic clove, finely chopped300 gmgreen beans, trimmed and thinly sliced400 gmcanned chopped tomatoes100 mldry white wine1/4 cup each(firmly packed) dill and flat-leaf parsley, finely choppedJuice of 1 lemon, or to taste
Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.