Blue-eye trevalla with potato, fennel and saffron aïoli

1.Heat oil in a large deep-sided frying pan over medium-high heat, add potato, fennel, onion and garlic and cook until fennel is just tender (4-5 minutes). Add wine, simmer until reduced by half (1-2 minutes), add stock, season to taste, bring to the boil, cover with a lid and cook until potato is almost tender (10-12 minutes). Top potato with fish, replace lid and cook until fish is just cooked through (4-5 minutes).

2.For saffron aïoli, combine ingredients in a bowl, season to taste and set aside.

3.Remove fish from pan and set aside. Stir parsley, lemon rind and juice and reserved fennel fronds into potato mixture and serve hot, topped with fish, with saffron aïoli and lemon wedges.