Roast Wild Alaska Halibut with Fennel and Cannellini Beans

Ingredients

• 4 x 150g (6oz) fillets wild Alaska halibut
• Finely grated rind and juice of 1 lemon
• Salt and freshly ground black pepper
• 25g (1oz) butter
• 1 tbsp olive oil
• 1 bulb fennel, finely sliced
• 2 x 400g cans cannellini beans, drained and rinsed
• 1 tsp vegetable stock powder or ½ vegetable stock cube
• 2 tbsp capers
• 2 tbsp roughly chopped flat leaf parsley, roughly chopped