Monday, May 24, 2010


serves four

4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve

Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.

Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.

bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80

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