2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
150 ml (1/4 pint) vegetable or chicken stock
4 gurnard fillets, about 150 g (5 oz) each
salt and pepper
1 x 50 g (2 oz) can anchovy fillets in olive oil
1 crushed garlic clove
2 tablespoons drained capers
100 g (3 1/2 oz) pitted black olives
grated rind and juice of 1/2 lemon
large handful of flat leaf parsley
Heat 1 tablespoon of the oil in a saucepan. Add the shallot and cook for 5–7 minutes until softened. Stir in the garlic and cook for a further 1 minute. Add the beans and stock and leave to simmer for 5 minutes. Whizz in a food processor until smooth. Return to the pan and keep warm.
Meanwhile, heat the remaining oil in a large, nonstick frying pan. Season the gurnard, add to the pan, skin-side down, and cook for 5 minutes until golden. Turn over and cook for a further 3–5 minutes until the fish is cooked through.
While the fish is cooking, drain the oil from the anchovies and reserve. Roughly chop the anchovies with all the other tapenade ingredients and mix with the reserved anchovy oil until you have a coarse sauce.
Place the bean mash on a plate, top with the fish and then drizzle over the tapenade.