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.)
Enjoy. Family dinner is served and all on a budget!!
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- 1 clove garlic
- few sprigs fresh dill
- few Italian parsley leaves
- 1 mild chili
- 1/2 Teaspoon sumac
- 1 white fish fillet, per serving
- 2 fennel bulbs
- 1/2 red onion
- 1 Tablespoon sumac
- Fresh coriander, Italian parsley and dill leaves
- Pinches pink salt flakes BUY
- 1 lime, zest and juice
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
Place garlic, dill, parsley, chilli sumac and oil into the Thermomix bowl and chop 3 sec/speed 5.
Rub the fish fillets all over with this mixture. Set aside for a couple of hours if possible.
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.
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.
To make the salad, shave the fennel bulbs and onion as finely as possible. Place into a serving bowl.
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.
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.
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