Trim the base and woody ends off the fennel bulb, saving any wispy fronds for later. Thinly slice the fennel. Peel and thinly slice the garlic. Peel the potato and finely dice it. Drain the cannellini beans and rinse with cold water. Fill your kettle and boil it.

Pour 1 tbsp olive oil into a medium pan and warm to a medium-high heat. Slide in the sliced fennel and season with a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till slightly softened. Add the garlic, potato and beans. Pour in 300ml boiling water. Crumble in the stock cube and stir to dissolve. Bring to the boil, then reduce the heat to a simmer and cook for 10-12 mins, till the potato is tender.

Finely chop the wild garlic leaves. Finely grate the zest from the lemon.

When the beans and potatoes are nearly ready, pour 1 tbsp olive oil into a frying pan and warm to a medium-high heat. Season the pollack fillets with salt and pepper. When the pan is hot, carefully add the fish fillets, skin-side down. Fry for 5 mins without moving the fish, till the skin is crispy. Turn the fillets over and fry for another 1-2 mins, till cooked through and flaky.

Stir the wild garlic, half of the rocket leaves and the lemon zest into the pan with the beans. Juice in 1 lemon half. Pour in 1 tbsp olive oil and stir. Taste and add more salt and pepper if needed.

Divide the fennel and beans between a couple of shallow bowls and top with the pollack fillets. Top with the rest of the rocket and the reserved fennel fronds, and serve with wedges of the remaining lemon half on the side.