Angelfish with salad of fennel bulb, lime & black olive

Courtesy Chef David Higgs

Ingredients

Heat the oil and butter in a pan. Lightly season the angelfish fillets and then fry in the oil/butter mixture.
Slice the fennel bulb into thin strips. Chop the olives and toss this into the fennel bulb strips. Drizzle the mixture of olives and fennel with the juice from the limes.
Garnish the salad with fresh fennel herb and serve on the side.