2 to 4
Easy
20 minutes
5 to 10 minutes
Slice the fish lengthways then cut each piece across. Moisten with olive oil and season with sea salt.
Thread each portion of fish onto a skewer, then arrange in a cold pan skin side down.
Cook slowly over a low heat until the skin is crisp and the flesh melt-in-the-mouth moist. Serve with the shaved fennel and cucumber salad and garlicky Greek yoghurt.
To make the shaved fennel and cucumber salad:
Soak the shaved fennel in iced water for 30 minutes. Drain and dry, then mix with the remaining salad ingredients.
Per serving: 1959.1 kJ, 28.9 g protein, 34.4 g fat, 17.1 carbs
TASTE’s take:
This is a clean-flavoured fresh fish dish that makes us think of Swedish summers.
