1. Chop potatoes into bite sized cubes and roast in olive oil.
2. Sautee chopped onion and celery, then add crushed garlic and chopped fennel, spritz with lemon juice. Add half a cup of wine, and the same of water, and simmer gently.
3. Pan fry the fish, skin side down first - at the same time add shredded cavolo nero to the veg.
4. Serve, scoff, watch veg dodger have seconds of green veg ... chuckle ...