Coral Trout With Asian-Style Cabbage, Fennel And Bacon

Coral Trout With Asian-Style Cabbage, Fennel And Bacon

Ingredients

204 g coral trout or snapper fillets with skin

2 tbsp Olive oil

2 tbsp Gluten-free tamari

Tamari is naturally brewed soy sauce usually made without wheat – look for gluten-free tamari at health food shops and selected supermarkets.

3 Rindless bacon rashers, fat trimmed, cut into thin matchsticks

1 Baby fennel bulb, thinly sliced

¼ Savoy cabbage, thinly shredded

½ tsp Cumin seeds

2 tsp Honey

Spring onion, sliced on an angle, to serve

Directions

Step 1.

Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tablespoon of the oil in a non-stick frypan over medium-high heat. Cook fish, skin side down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.

Step 2.

Meanwhile, heat remaining 1 tablespoon 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. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately. Enjoy this stunning recipe! www.taste.com.au