serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 x 200 g snapper fillets (skin-on)
- 1 fennel bulb, thinly shaved on a mandolin
- ¼ cup picked dill tips, roughly chopped
For the fennel vinaigrette
- 1 cup (250 ml) extra virgin olive oil, plus extra for drizzling
- 4 anchovy fillets, finely chopped2 tsp fennel seeds, toasted, ground
- 50 g eschalots, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 lemons, juiced and finely zested
- Salt
Instructions
- To make the fennel vinaigrette, heat the oil in a small saucepan over medium heat, until it reaches 80˚C. Whisk in the anchovies, followed by the remaining ingredients (except the lemon juice). Reduce the heat to low and cook for 10 minutes, stirring regularly, then remove from the heat and allow to cool to room temperature. Season to taste with salt and stir through the lemon juice.
- When ready to serve, heat a large frying pan over medium-high heat with a drizzle of olive oil. Pan-fry the snapper fillets until golden-brown and cooked to your liking. Gently rewarm the vinaigrette until lukewarm.
- In a medium bowl, combine the shaved fennel and dill. Divide the fennel salad between plates and top with the snapper fillets. Spoon over the fennel vinaigrette and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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