Ingredients

Method

• About 300 g lightly smoked salmon or trout
• Sea salt and freshly ground black pepper
• Olive oil
• 2 bulbs fennel, fronds included
• Lemon wedges, for squeezing

Method

Ingredients

Lightly salt and oil the fish. Trim and cut the fennel into slim wedges, then drizzle with oil and season to taste.
Spread out on a grill pan and slide under a hot grill for 5 minutes or until tender and starting to catch.
Remove and keep warm. Lay a bed of fennel fronds on the same pan, then top with the fish, skin side up, and slide under the grill for a few minutes or until the skin crisps and browns – don’t turn.
Season with pepper and serve with the fennel wedges and lemon for squeezing.

Cook’s note: A small red fish, boned and butterflied, would be good too, though you’d need to flip to cook the flesh side.

Per serving: 1826.2 kJ, 29.7 g protein, 27.2 g fat, 21.7 g carbs