2large fennel bulbs, thinly sliced and reserve a handful of fennel fronds
1red onion, thinly sliced
2cloves garlic, thinly sliced
1mild green chilli, finely diced
250gmixed cultivated mushrooms, sliced
¼cup fresh parsley, roughly chopped
1lemon, zest and juice
Salt and pepper, to taste
In a large cast iron pan heat a drizzle of olive oil over medium-high heat. Add the sliced fennel and onion, season with salt and pepper and cook, stirring occasionally, until just tender. Add the garlic and chilli and cook for 1 minute. Remove from the heat and set aside.
Add a fresh drizzle of olive oil to the pan and cook the mushrooms until golden brown and tender. Season lightly and set aside with the fennel. Sprinkle some salt over each fillet of fish and rub with olive oil. Place the fillets into the pan skin side down.Cook the fillets most of the way through on the skin and flip for a final minute to cook the other side.
Plate the fish and allow to rest for a minute while you reheat all the vegetables together in the pan with the tablespoon of butter. Add the parsley, lemon zest and a generous squeeze of lemon juice. Plate the mushroom and fennel medley along side the fish and serve.