» Print Recipe
Season the fish generously with pepper and then dust the fillets lightly in flour.
Heat the tablespoon of oil in a pan (preferably non stick). Sprinkle a little flour into the hot oil; if it starts to sizzle place the fish skin side down in the oil.
Place the lemon halves skin side down in the pan with the fish.
After about two minutes the fish should be ready to turn and the skin really crispy.
While the fish finishes to cook you can bring together the salad.
Slice the fennel half with a potato peeler lengthways so you get nice long silky strips of fennel.
Pop the fennel strips, caper berries, fennel tips (or dill) and the flat leaf parsley into a bowl and season with salt and pepper. Drizzle a little olive oil over the salad and toss to coat well.
The fish should be cooked and the lemon nice and caramelised. Remove the fish from the pan and allow resting for a minute while you arrange the salad between the plates. Pop the lemon onto the plates and finally the fish.
The Greek wine scene has never looked in better shape. Better work in the vineyards, new winemaking equipment, and a global perspective has resulted in the production of a handful of world-class wines. And this example is no exception. Slung together from a mix of Semillon, Sauvignon Blanc and native variety Assyrtiko - think light, fresh, dry, and with super intensity of ripe apple and pear-like fruit. Perfect partner to a whole cast of seafood-inspired dishes and fresh spring flavours.
While few Greek wines make the journey to Australia, Semillon/Sauvignon Blanc blends are something this country does as well, if not better, than any other. Seek out Stella Bella and Evans & Tate both of which you should be able to find in the low $20's.
» Related Recipes
» Metric Converter