Snapper Fillet with braised, fennel and orange

Enjoy this withSchlumberger Les Princes Abbes Riesling 2005

Ingredients (serves 4)

• 1 avocado
• 1/2 lemon, juiced
• 1 orange, peeled and segmented
• 2 baby fennel, trimmed
• Sea salt
• Freshly ground white pepper
• 50ml vegetable oil higher burn threshold)
• Olive oil
• 4 snapper fillets, about 180g each, trimmed and pin boned
• 50g rocket, picked and washed

Handy Tip - Pat dry the snapper with paper towel to make the skin extra crispy.

Method

Pre-heat oven to 180C. Cut the avocado into quarters and peel. Then, slice each quarter into 4 and place in a bowl. Add the lemon juice and orange segments. Using a vegetable peeler, slice the fennel very finely widthways and add to the salad. Season. Pour on a good slug olive oil.

Heat a large, ovenproof non-stick frying pan and add some vegetable oil. When hot, season the fish and lay each fillet skin side down in the pan. Fry until golden brown, about 1 minute, turn over, and fry for 30 seconds, turn over again and immediately place the frypan in oven for 2 minutes.

Remove from oven and place fillets on four warm plates. Finish the salad with rocket, toss and place evenly between plates to the side of the fish. Serve immediately.

Recipe From: Jeremy and Jane Strode
Bistrode Sydney.