This delicious recipe comes to us from Chef David Hill at the newly launched Workshop Kitchen and Coal Bunker Bar, part of the New England region's refurbished heritage showcase at the Quality Hotel Powerhouse.
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.