with Salted Fennel and Zucchini Salad, Pine Nuts, Orange


180g barramundi fillets (skin on) 2 zucchinis, thinly sliced 2 heads of fennel, thinly sliced, fronds reserved 8-10 mint leaves, finely chopped

1/2 bunch parsley, finely chopped

10 leaves of coriander, finely chopped

2 large oranges

100g pine nuts, gently toasted in a pan

Place the thinly sliced zucchini in a bowl and sprinkle over 1 tablespoon of fine sea salt. Mix together and place in a strainer, leave for half an hour to an hour to draw the moisture out. Repeat with the fennel.

Remove the outer skin of the orange, as well as all the bitter white pith. Segment with a sharp knife or slice into thin circles, whichever works best for you.

Place a non-stick pan on the stove top, tap dry the skin of the barramundi and lightly salt. Add 2 or 3 tablespoons of oil in the pan, place the barramundi skin side down into the cold pan and turn on high. After 2 minutes, or until you can see the skin starting to colour, place in the oven, skin side down for up to 6 minutes depending on how thick the barramundi is.

Remove from the oven, flip carefully so the skin side is facing up. Add 2 knobs of butter and allow to melt. Add the juice of half a lemon and baste the fish with this sauce.

To serve, place the cooked barramundi on the plate and drizzle with the lemony butter from the pan juices.

In a mixing bowl, mix the zucchini, fennel, oranges, pine nuts, fresh herbs with a touch of olive oil. Add some pepper to taste. Fold together.

Place on the plate next to the fish. Scatter with remaining pine nuts and fennel fronds. Drizzle with olive oil and serve with a wedge of lemon.

{words: Mark Hollandphotography: Taylah Hudson, Wander and Collect}