Monkfish wrapped in chard with white beans and lemon sauce

• 2 monkfish fillets, weighing approx. 160g each
• 2 Swiss chard leaves, large enough to wrap around each piece of monkfish, or a handful of smaller chard leaves
• 200g of white beans, cooked
• 1 lemon, zested and juiced
• salt
• freshly ground black pepper
• extra virgin olive oil

Fennel and lemon dressing

• 1/2 fennel bulb, finely chopped
• 2 tbsp of fennel fronds, finely chopped
• 1/2 lemon, peeled, pips removed and finely chopped (reserve the juice)
• 1/2 shallot, finely chopped
• extra virgin olive oil
• salt