Pan fried Kawahagi Fillets with Fennel & Caper Salad
Ingredients
8 Kawahagi Fillets (Skin on)
Plain Flour
Sea Salt
Olive Oil
2 Fennel Bulbs
1 ½ Cups Wild rocket Leaves
2 tbls Baby Capers
½ Lemon
⅓ Cup Parsley Leaves
Black Pepper
Method
To prepare the salad, remove the tops from the fennel bulbs and reserve some of the fronds fo the salad (approximately ⅓ cup) Peel off the outer layers and very finely slice the fennel bulbs with a sharp knife or mandolin. Place in a large bowl, add the rocket leaves, baby capers, fennel fronds and parsley leaves. Drizzle over a little olive oil, squeeze in some lemon juice, season with sea salt and black pepper. Toss well, refrigerate.
Heat a large frypan over a medium heat, pat the Kawahagi fillets dry with paper towel, season with sea salt and lightly dust with plain flour.
Add 1-2 tbls of olive oil to the pan, shake of any excess flour and place the fillets (flesh side down) into the pan, cook for 3-4 minutes, gently turn and cook for a further 2 minutes.
Serve with the fennel & baby caper salad.