Marinated fried whiting with baby fennel braise

Marinated fried whiting with baby fennel braise

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Marinade

Ingredients

Quantity Ingredient
2 garlic cloves
1 teaspoon sea salt
1/2 lemon, finely grated zest
2 tablespoons chopped fennel fronds
1 tablespoon extra-virgin olive oil
8 x 100-120g whiting fillets
4 baby fennel bulbs, long stalks attached
30ml olive oil
1 small purple onion, finely sliced
1 teaspoon ground cumin
1/4 teaspoon hot paprika
10 kalamata olives, pitted and roughly chopped
1 vine-ripened tomato, skinned, seeded and diced
80ml water
sea salt and freshly ground black pepper

Method

  1. Combine all ingredients for the marinade in a shallow dish. Add the whiting fillets and turn them in the marinade so they are evenly coated. Cover and refrigerate for 30 minutes, basting from time to time.
  2. Preheat the oven to 200ºC. Trim the ends of the fennel stalks neatly. Cut each bulb into quarters lengthwise. Heat the oil in an ovenproof frying pan or small, heavy-based baking pan. Add the fennel, onion, cumin and paprika and sauté over medium heat for 3 minutes. Add the olives, tomato and water to the pan and season with salt and pepper. Transfer the pan to the oven and cook for 8–10 minutes, until the fennel is just tender. Return the pan to the stove top and cook on a high heat until the liquid has reduced and you have a thick braise.
  3. Heat a heavy-based frying pan over a very high heat. Fry the fish, four pieces at a time, for a minute per side until lightly coloured. Serve immediately on top of the fennel braise.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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