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Grab a few ingredients for this victorious baked fish dish - ready in around half an hour!

Ingredients (serves 4)

• 2 tsp fennel seeds
• 1 tsp sweet paprika
• 1/2 tsp dried chilli flakes
• 4 fish cutlets, such as blue-eye trevalla, salmon or ocean trout
• 2 1/2 tbs olive oil, plus extra, to drizzle
• 1 lemon
• 3 cloves garlic
• 400g can cherry or diced tomatoes
• 400g can butter beans
• 55g (1/3 cup) pitted kalamata olives
• 300g frozen broad beans
• Crusty bread, to serve

Method

1. Preheat oven to 220C. Finely chop fennel seeds and combine with paprika and chilli. Rub fish with 1 tbs oil, then dust in spice mixture. Halve lemon, then thinly slice. Peel, then thinly slice garlic.
2. Heat remaining 1 1/2 tbs oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1 1/2 minutes each side or until browned but not quite cooked through. Transfer to a plate. Add garlic to pan and cook, stirring, for 1 minute or until fragrant. Add lemon and cook, turning, for 1 minute or until it starts to caramelise. Add tomatoes. Drain and rinse butter beans, then add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
3. Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, then squeeze beans from skins. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
4. Divide among plates and drizzle with a little extra oil. Serve with bread.