4 x 180g Silver Warehou fillets, skinned
2 tablespoons lemon juice
2 tablespoon olive oil
Salt and cracked black pepper
1 tablespoon chopped flat-leaf parsley

Fennel Salad
2 small fennel bulbs, trimmed and finely shredded
4 red cabbage leaves, finely shredded
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and cracked black pepper

Beetroot Yoghurt
1 medium beetroot, peeled and coarsely grated
½ cup thick natural yoghurt
2 teaspoons lemon juice
1 teaspoon orange zest
1 teaspoon ground cumin

Cut down the centre of the fish fillets on either side of the bones. Discard the bones and any dark meat.
Place fish in a shallow non-metallic dish with lemon juice, oil, salt and pepper. Leave to marinate for 10-15 minutes.
Meanwhile make salad by combining shredded fennel and cabbage. Whisk lemon juice, oil, salt and pepper and toss through fennel mix.
Combine Beetroot Yoghurt ingredients in a large bowl. Season to taste.
Discard the marinade and pat the fish dry with paper towel.
Heat a large frying pan, grill plate or BBQ. Lightly oil pan and cook fish fillets over a moderate heat for 2-4 minutes each side, depending on thickness.
Scatter parsley over fish and serve with Fennel Salad and Beetroot Yoghurt.