1 large onion finely sliced

1 medium fennel bulb sliced as thinly as you can

80ml dry white wine

150ml reduced fat Creme Fraiche

Juice of 1/2 a lemon, plus wedges to serve

Knob of butter

2 x 200g cod loin.

Pinch of paprika

Heat a drizzle of oil in your frying pan over a medium heat, pop in the onion and fennel for about 10 minutes until starting to soften.

Pop in your wine and and reduce for 2 minutes.

Add your creme Fraiche and simmer for a couple of minutes or so to reduce and thicken nicely. Take off from the heat and stir in your lemon juice.

Cover with foil and set aside.

Heat a drizzle of oil and your knob of butter in a frying pan, pop in your fish , sprinkle over a dusting of paprika and fry for 4 minutes, then turn and fry for a further 2 minutes until the flesh feels firm.

Pop your fennel on two plates, pop your fish on top with a lemon wedge.