Ready Time: 40 mins

Preparation Time: 15 mins

Cooking Time: 25 mins

Serves: 4

Since 1995 Aaron has been delighting diners with his unique culinary creations. He has hosted Vasse Felix dinners in Los Angeles, Hong Kong, Singapore, Kuala Lumpur, Perth, Melbourne and Sydney.

“Margaret River is one of Australia’s leading food and wine destinations, which is blessed with an abundance of fresh produce. At Vasse Felix, we create ‘New Australian Cuisine’ influenced by the multicultural composition of Australian society.”





  1. Select SAUTÉ/SEAR function and set the timer for 7 minutes. Add the leek, garlic, anchovy (if using) and a little olive oil. Press START and sauté for 7 minutes.
  2. Add chicken stock, beans and fennel. Select PRESSURE COOK and Medium pressure. Set the timer for 17 minutes. Place lid on cooker and close the valve. Press START. Preheat oven to 220˚C.
  3. Once cooking time is complete open the valve to release all the steam before opening. Select WARM to keep the beans hot while preparing the fish.
  4. Combine all the crumb ingredients in a medium bowl.
  5. Heat a large heavy based frypan over high heat. Add a little olive oil and place the fish skin side down in the pan. Cook for 3–5 minutes until the skin is crisp. Turn the fish and sprinkle a quarter of the crumb mix on each fillet. Place in the preheated oven for 3–4 minutes or until the fish is cooked through.
  6. To serve, divide the beans between 4 plates and top each with a piece of fish. Drizzle with olive oil.

Note If the beans are not tender return to the cooker and cook under pressure for an additional 3–4 minutes.