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


  1. Preheat oven to 180