Step 1

To make the puree, place the beans, almonds, lemon juice and half the garlic in a food processor and process to combine. With the motor running, add 125ml of oil in a slow, steady stream. Transfer to a bowl, stir through half the oregano, cover with plastic wrap and set aside.

Step 2

Place fennel, olives, tomatoes and remaining oregano and garlic in a bowl. Roughly chop the fennel fronds and add to the mixture with the vinegar and 30ml of the remaining oil. Season with salt and pepper and stir to combine. Set aside.

Step 3

Season the flour with salt and black pepper and toss in the fish to coat. Heat the remaining oil in a frying pan over medium heat and cook the fish for 1-2 minutes each side until cooked through.

Step 4

Place a spoonful of puree on each plate, top with a fish fillet and serve with the salsa.