Roast Ocean Trout with White Bean Purée and Fennel Salad

Ingredients

• 70 ml olive oil
• 3 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 800 gm canned white beans, drained and rinsed
• 250 ml chicken stock (1 cup)
• 1 lemon, finely grated rind and juice only (or to taste)
• 4 skinless ocean trout fillets (about 160gm each), pin-boned
• 2 baby fennel, trimmed, fronds reserved
• 20 gm salted baby capers, rinsed
• 1/4 cup coarsely torn flat-leaf parsley