Method

• 1.
  Preheat the oven to 190°C. Heat 2 tbs oil in an ovenproof frypan over low heat. Add garlic and zest, then cook for 2-3 minutes until soft. Add breadcrumbs and cook, stirring, for 2-3 minutes until coated in oil (but not browned). Transfer to a bowl and stir in thyme and parmesan, then season.
• 2.
  Wipe pan clean, then heat remaining 1 tbs oil over medium heat. Cook the fish for 1 minute, then top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes or until the crumbs are crisp and golden, and fish is just cooked.
• 3.
  Remove from the oven, transfer to a plate and allow to rest for 5 minutes.
• 4.
  While the fish is resting, make the salad. Using a mandoline or sharp knife, finely shave the fennel. Transfer to a bowl with the spinach, parsley and capers. Drizzle with lemon juice and extra oil, then season and toss to combine.

• 5.
  Serve the fish immediately with the fennel salad.