Hake with fennel and cavolo nero

Gorgeous silver hake from Paul the fish - some baby roasties and seasonal veg made a very delicious Friday dinner. The aniseediness of the fennel and the celery go very well with the fish, tied in together with a spritz of lemon.

Potatoes
olive oil
Onion
Celery
Garlic
fennel
white wine
cavolo nero
hake
lemon

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 ...