FISH IN A BAG WITH LEMON, FENNEL, OLIVES AND WHITE WINE SAUCE — fisherfolk

Ingredients

• 1 free-range egg, beaten
• 100g waxy potatoes
• ½ bulb fennel, trimmed and cut into wedges, frond reserved
• ½ lemon, finely sliced
• 5 cherry tomatoes, halved
• 1 drizzle olive oil
• 1 handful pitted black olives, halved
• 120g haddock or halibut fillet, skinned
• Sea salt
• Freshly ground black pepper
• 1 splash white wine