Light, fresh and tasty, Callum Hann's tommy ruff and fennel salad recipe is a perfect example of the Mediterranean diet.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Tommy ruff with crispy cannellini beans and fennel salad
Serves 4

1 tbsp olive oil
400g can cannellini beans, rinsed and drained
1 bunch of cavolo nero, thickly shredded
1 red chilli, thinly sliced
4 garlic cloves, thinly sliced
6 anchovy fillets, roughly chopped
Zest and juice of 1 lemon
8 tommy ruff fillets, skin on
2 tbsp capers
½ fennel bulb, thinly sliced
1 Granny Smith apple, thinly sliced
½ bunch of parsley, leaves picked

Heat olive oil in a large frying pan over high heat. Add cannellini beans and cook for 3-4 minutes or until slightly charred and crisp. Add cavolo nero and cook for 1-2 minutes or until wilted. Stir through chilli, garlic, anchovy fillets, lemon zest and half the juice for the last 30 seconds of cooking. Remove from pan and keep warm.

Return pan to the heat. Add fish fillets skin-side down. Cook for 2 minutes or until skin is golden and crisp. Turn fish and add capers. Cook for a further 30 seconds or until fish is cooked through and capers are crispy.

Meanwhile, combine fennel, apple, parsley leaves and remaining half the lemon juice in a bowl.

Divide cannellini beans between serving plates. Top with fish and fennel salad, and garnish with capers.

 

This recipe first appeared in the February 2019 issue of SALIFE magazine.