Market Fish with Rocket, Fennel, Preserved Lemon and Currant Salad
Photography by Josh Griggs.
Fish loves a well-flavoured, punchy dressing such as this. Add in crisp fennel and peppery leaves for a plate of deliciousness.
Serves: 4
INGREDIENTS
Salad Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon runny honey
2 cloves garlic, crushed
sea salt and ground pepper
1 tablespoon wholegrain mustard
3 tablespoons currants
Fish
1 tablespoon olive oil
1 tablespoon butter
800 grams fish fillets
sea salt and ground pepper
To serve
2 large handfuls watercress, rocket or mixed salad leaves
1 fennel bulb, very thinly sliced
2 tablespoons finely sliced preserved lemon rind, flesh discarded
METHOD
Salad Dressing: Whisk the oil, lemon juice, honey and garlic together in a large bowl. Season with salt and pepper, then add the mustard and currants. Set aside until ready to serve.
Fish: Heat the oil and butter in a large frying pan. Season the fish and cook on both sides until golden and just cooked through. Do this in batches if needed.
Drain on kitchen towels.
To serve: Scatter the salad leaves and fennel on a large platter. Top with the fish, then spoon over the dressing and preserved lemon.
Drinks match:
Sipping the Brightwater Nelson Sauvignon Blanc 2021 ($20) is like blitzing basil, lime zest, pea pods, passionfruit, lemongrass and tomato leaves and slathering it on your face like a citrusy beauty mask. Perfection here. Brightwaterwine.co.nz
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!