Market Fish with Rocket, Fennel, Preserved Lemon and Currant Salad
Photography 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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