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This beautiful recipe featuring seasonal produce with an Eastern twist is from Flanagans Dining Room.


  • 4 bonito fillets

  • cress mix

  • Persian pinenuts

  • Olive oil, white balsamic vinegar

  • For Marinade

  • 500ml white balsamic vinegar

  • 500 ml extra virgin olive oil

  • 50 gr Greek oregano

  • 50 gr smoked paprika

  • 25 gr ground cumin

  • 4 Tasmanian garlic cloves

  • Sea salt flakes

  • black pepper


  • 1.

    Put Bonito fillet skin side down on your chopping board, using a sharp knife cut down both sides of back bone, discard bones, leaving two smaller fillets

  • 2.

    Cut each piece into two, so you will end up 4 pieces of bonito, repeat this for each fillet

  • 3.

    Mix all the ingredients for the marinade, pour over bonito pieces, rest for 24 hours in fridge

  • 4.

    Using a hot non stick pan grill bonito pieces, skin side down for approx. 2 minutes till skin is crispy. Quickly flip over and cook other side for 10 seconds then remove from pan

  • 5.

    Mix cress, pine nuts, radish, and dress with white balsamic and olive oil.

  • 6.

    Serve grilled bonito pieces with dressed cress mix and pinenuts.

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