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Ingredients

1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
16 x 100g whiting fillets
2 tablespoons olive oil
1 cup whole-egg mayonnaise
1/4 cup lemon juice
3 celery sticks, trimmed, thinly sliced
2/3 cup small fresh flat-leaf parsley leaves
2 red apples, quartered, cored, thinly sliced
1/2 small savoy cabbage, finely shredded
2 baby fennel, very thinly sliced

Method

Step 1 Combine fennel seeds and coriander seeds in a small bowl. Place fish fillets on a clean board. Sprinkle spice mixture over both sides of fish and season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil.
Step 2 Meanwhile, place mayonnaise, 1 ½ tablespoons water and juice in a large bowl. Stir to combine. Add celery, parsley, apple, cabbage and fennel. Toss gently to combine. Divide salad among serving plates and top with fish fillets.
Step 3 Pair this dish with Houghton Sauvignon Blanc Semillon.

Pan fried fish with crunchy cabbage salad

How to make Pan fried fish with crunchy cabbage salad

Ingredients

Method