Baked Coley

INGREDIENTS(Serves 2)

2 X 6oz coley fillets
1 head of fennel
1 head of pak choi
2 oz fine beans
4 Charlotte potatoes
1 oz butter
125 ml dry white wine
1 tbsp Pernod
Olive oil
Salt and pepper

METHOD

Slice the fennel and pak choi in half down the stem
Bring a large pan of water to the boil. Add 1 tsp of salt
Add the fennel and blanch for 2 minutes. Drain and cool
Add the pak choi and blanch for 1 minute. Drain and cool
Blanch the green bean for 4 minutes. Drain and cool 
Toss the fennel and pak choi in 1 tbsp of olive oil
Boil the potatoes. Slice in half when cooked and keep warm.
Heat the oven to 220°C (200°C Fan Gas Mark 7)
Melt half the butter and brush the fish all over
Season with salt and pepper
Lightly oil a baking sheet and place the fish on top
Surround with the oiled fennel and pak choi
Bake in the hot oven for 8 minutes 
Bring the wine to the boil and add the Pernod
Reduce by half
Whisk in the remaining cold butter to thicken the sauce
Reheat the green beans in the microwave for 50 seconds
Arrange all the vegetables in a stack on warm plates
Place the fish on top
Spoon the sauce all over and serve immediately.