- 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
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