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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

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

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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