Method
Step 1. Warm the oil in a saucepan, add the spring onion, garlic, and fennel and cook for 2-3 minutes or until onion has softened. Add the tomato, potato, water and seasonings, cover and cook gently for 10-15 minutes or until potato is just about tender.
Step 2. Place the fish on top of the sauce, cover and cook for a further 5-10 minutes or until fish is cooked. Serve garnished with a few sprigs of reserved fennel fronds and a squeeze of lemon juice.