Ingredients
- 3 baby fennel
- 3 tbsp lime juice
- 4 x 150g white fish fillets
- Plain flour, for dusting
- 4½ tbsp extra virgin olive oil
- 2 red grapefruit, peeled and segmented
- 120g kalamata olives
- ¼ bunch flat-leaf parsley, leaves picked
- 1 punnet red or orange baby tomatoes, halved
Method
Pre-heat oven to 180C. Trim fennel, reserving a fewfronds, and slice very finely. Place in a bowl of cold water and add one tablespoon of lime juice. Cut each fish fillet into three pieces and dust lightly with flour. Heat half the olive oil in a large ovenproof frying pan over medium heat, add half the fish fillets, skin side down, and cook for one to two minutes until browned.
Remove and repeat with remaining fish. Return all fish to the pan, skin side up, and bake in the oven for about five minutes or until just cooked. Meanwhile, combine drained fennel, reserved fronds, grapefruit, olives, parsley and tomatoes in a bowl and season with salt and pepper. In a small bowl, whisk remaining lime juice with remaining olive oil and drizzle over fennel mixture, turning to coat.
Place fish on serving plates and top with grapefruit salad and juices.
