Coral trout with asian-style cabbage, fennel and bacon

Recipe: Coral trout with asian-style cabbage, fennel and bacon

Ingredients

  • 4 x 200g coral trout or snapper fillets with skin
  • 2 tbs olive oil
  • 2 tbs gluten-free tamari (see note)
  • 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
  • 1 baby fennel bulb, thinly sliced
  • 1/4 savoy cabbage, thinly shredded
  • 1/2 tsp cumin seeds
  • 2 tsp honey

Instructions

  1. Spring onion, sliced on an angle, to serve Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tbs tamari. Bake for 5 minutes or until just cooked.
  2. Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine.
  3. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)