For the salad, combine lemon juice and 2 tablespoons extra virgin olive oil in a bowl. Trim and discard fennel stalks but save some of the leafy fronds. Shave the fennel into super fine slices using a mandolin or sharp knife and a steady hand.

Toss fennel in the dressing then finely chop the fronds and add them as well.

Heat a frying pan on a medium high heat. Mix flour / almond meal and sumac or lemon zest in a plastic bag. Add a big pinch of salt. Toss fish in the seasoned flour then shake to remove any excess flour.

Add a little oil to the pan and cook fish for 2-3 minutes on each side or until golden brown and just cooked through. Best to cook the non-skin side first to avoid curling.

Divide salad between 2 plates. Top with hot fish and scatter over pine nuts (if using).