Snapper with Saffron-Braised Potato and Green Olive Dressing

Ingredients

• 1 litre fish stock
• 1 tsp saffron threads, dry roasted
• 500 gm kipfler potatoes, peeled and cut into 2cm pieces
• 4 bulbs of baby fennel, halved lengthways
• 4 snapper fillets (about 200gm each), skin on and pin-boned
• 2 tbsp olive oil
• 180 gm balsamic cipollini onions (see note)
• Green olive dressing
• 2 tbsp green olive tapenade
• 1 wedge of preserved lemon, rinsed and finely chopped
• 1 tbsp salted capers, soaked for 10 minutes and drained
• 1 green shallot, finely chopped
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil