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
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