Salt-baked thai pesto chicken with celery and parmesan salad

1 1/2 hours

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Fish on a stick with shaved fennel and cucumber salad

5 to 10 minutes

Fish on a stick with shaved fennel and cucumber salad

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 to 10 minutes

Ingredients

1 x 300 g side of lightly smoked trout olive oil, for drizzling
sea salt and freshly ground black pepper

For serving

Garlicky Greek yoghurt

For the shaved fennel and cucumber salad

1 bulb fennel, trimmed and thinly shaved
1 Mediterranean cucumber, thinly shaved
3 T olive oil
2 T lemon juice
sea salt and freshly ground black pepper

Method

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.

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Fish on a stick with shaved fennel and cucumber salad

Fish on a stick with shaved fennel and cucumber salad

Ingredients

Method