A little bacon goes a long way to adding richness and depth to the flavours in the Asian style cabbage and fennel accompaniment of this delicious pan-fried fish meal.
- 4 x 200g coral trout or snapper fillets with skin
- 2 tablespoons olive oil
- 2 tablespoons gluten-free tamari (see note)
- 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
- 1 baby fennel bulb, thinly sliced
- 1/4 savoy cabbage, thinly shredded
- 1/2 teaspoon cumin seeds
- 2 teaspoons honey
- Spring onion, sliced on an angle, to serve
- Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tablespoon of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
- Meanwhile, heat remaining 1 tablespoon oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.