4 Blue Eye Cod fillets (175g each)
200g curly kale
1 fennel bulb
1 red onion
1 broccoli head
75ml olive oil
3 tsps dukkah
50g roasted pistachio
Lemon & feta dressing
100ml olive oil
salt & pepper
Chop the kale and broccoli after discarding the stalks, peel and slice the fennel, red onion and place in a bowl.
Squeeze lemon juice over the vegetables, add the olive oil and season with salt and pepper.
For the dressing, roughly crumble the feta into a bowl, add olive oil, the juice of a lemon and combine gently.
Seal the fish skin side down and turn it over when golden brown.
Once brown on both sides, place into a preheated hot oven for 4 minutes until just cooked.
Serve fish on a plate with the kale mix, scattered pistachios, dukkah and a drizzle of the lemon & feta dressing.
Enjoy with a glass of Sauvignon Blanc or Pinot Gris.
Images and recipes from The Workshop Kitchen, Quality Hotel Powerhouse. Photography by Inward Outward.