This colourful dish has great flavour contrasts from the tangy beetroot yoghurt and creamy fennel slaw. Both accompaniments can be made well ahead as the flavours benefit from a little time to marry together.
INGREDIENTS:
4 x 180g Silver Warehou fillets, skin off, bones removed
2 tablespoons lemon juice
2 tablespoon extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
Fennel Slaw
¼ white cabbage, finely shredded
2 small bulbs fennel, trimmed and finely shredded
½ cup whole-egg mayonnaise (see notes)
2 teaspoon Dijon mustard
Salt flakes and freshly ground white pepper, to taste
Beetroot Yoghurt
1 medium beetroot, peeled and coarsely grated
½ cup thick natural yoghurt
2 teaspoons lemon juice
1 teaspoon orange zest
¼ teaspoon ground cumin
METHOD:
Cut fillets in half lengthways, trimming away any bones and dark meat. Place in a shallow dish with lemon juice, oil, salt and pepper and leave to marinate for 10-15 minutes.
Meanwhile make Fennel Slaw: discard cabbage stem and finely shred leaves. Mix with fennel. Combine mayonnaise, mustard, salt and pepper and mix through vegetables.
Make Beetroot Yoghurt: combine all ingredients.
Heat a large frying pan over medium heat, add oil and, when hot, remove fish from marinade, pat dry and cook for 2-4 minutes each side, depending on thickness.
Serve fillets alongside Fennel Slaw and Beetroot Yoghurt.
NOTES:
If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.
ALTERNATIVE SPECIES:
Blue-Eye Trevalla, Blue Warehou, Yellowtail Kingfish, Silver Trevally, Pearl Perch, Red Emperor, Emperor.