Charred Moroccan Fish Fillets with Fennel Salad
I love a bit of well cooked fish. I think as long as there is salt and lime involved and a bit of char, you really can’t go too wrong. This fish is easy to prepare way in advance, it is easy to increase the menu to suit your household and as for that all delicious salad...what more do you need? (Well maybe a quick run to the local chip shop for some crunchy chips.)
Charring fish fillets is a fantastic way to elevate the natural flavours of the fish while adding a delightful smoky depth to your dish. The slight (or dark) char creates a crisp outer layer, sealing in the moisture and enhancing the overall taste. Pairing these perfectly charred fish fillets with a fresh fennel salad not only provides a refreshing contrast but also balances the dish with its crisp texture and subtle aniseed flavor. Using the Thermomix for this recipe simplifies the process, ensuring that you achieve consistent results every time, making it an ideal choice for a quick, healthy, and flavourful meal.
Enjoy. Family dinner is served and all on a budget!!
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Need
-
Fish Marinade
- 1 cloves garlic
- few sprigs fresh dill
- small Handfuls flat leaf parsley
- 1 mild chili
- 1/2 Teaspoon sumac
- 1 white fish fillet, per serving
-
Salad
- 2 fennel bulbs
- 1/2 red onion
- 1 Tablespoon sumac
- Fresh herbs of choice, we used coriander, Italian parsley and dill leaves
- Pinches pink salt flakes BUY
- 1-2 limes zest and juice
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place garlic, dill, parsley, chilli sumac and oil into the Thermomix bowl and chop 3 sec/speed 5.
- 2
Rub the fish fillets all over with this mixture. Set aside for a couple of hours if possible.
- 3
Preheat oven to 180°C and then turn it off when it reaches temperature. Preheat a heavy cast iron frying pan, preferably with a ridged grill, on a medium heat for about 10-15 minutes.
- 4
Drizzle the pan with extra EVOO before cooking the fish fillets on both sides until well charred. Remove and keep hot in the oven, covered with foil until ready to serve, bearing in mind they will still be cooking in the oven.
- 5
To make the salad, shave the fennel bulbs and onion as finely as possible. Place into a serving bowl.
- 6
Toss with remaining salad ingredients and marinate for at least 30 minutes before serving with the hot fish. Make sure there is plenty of dressing to go around.
- 7
For a Thermomix version of the salad, place all ingredients into the Thermomix bowl and chop 3 sec/speed 4-5 or until you are happy with texture.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
