1 medium fennel bulb, finely sliced
6 spring onions, chopped
600g white fish fillets, sustainably sourced
1 medium garlic clove, finely chopped
2 tablespoons olive oil
Juice of 1 medium lemon
2 teaspoons ground back pepper
2 teaspoons dried chilli flakes
In a large, non-stick frypan (with a lid) heat olive oil and then gently sauté the fennel and garlic with the ground black pepper on a medium heat until it’s just starting to soften, about 5 minutes.
Push the fennel to one side and add the fish and sprinkle with chilli and cook for about 5 minutes.
Turn over the fish and add the spring onions and lemon juice and put the lid on for 2 minutes.
Serve with a sprinkle of harmony, a dash of joy and a healthy amount of Love.