Toss fish with half the lemon juice and white wine in a shallow bowl. Cover with plastic wrap and refrigerate for 20 minutes. Drain fish, reserving marinade. Transfer fish to a plate and place reserved marinade in a saucepan with stock. Bring to the boil, then reduce heat to medium and cook for 5 minutes or until reduced by one-quarter. Cool slightly.
Process basil and pine nuts with oil in a food processor or blender until smooth. Gradually add stock mixture and process until smooth. Season with salt and pepper, and cover with plastic wrap. Set basil sauce aside and keep warm.
Cook beans in a saucepan of boiling, salted water for 6 minutes or until tender. Drain, then split beans in half, if desired. Season and drizzle with remaining lemon juice. Set aside.
Season fish and place in a large, heavy-based frying pan over medium heat. Pour over remaining 100ml white wine and cook, covered, for 8 minutes or until fish is just cooked.
Divide beans and basil sauce among plates and top with fish and baby herbs to serve.
* Fish stock is available from selected delis and fishmongers.
* Baby herbs are available from selected greengrocers.
DRINK 2010 Masi Levarie Soave Classico, Veneto, Italy ($20)
As seen in Feast magazine, Issue 9, pg84.
Photography by John Laurie.