Coral trout with asian-style cabbage, fennel and bacon

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.

Recipe «Coral trout with asian-style cabbage, fennel and bacon» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 200g coral trout or snapper fillets with skin, 2 tbsp olive oil, 2 tbsp gluten-free tamari, 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks, 1 baby fennel bulb, thinly sliced , 1/4 savoy cabbage, thinly shredded, 1/2 tsp cumin seeds, 2 tsp honey , Spring onion, sliced on an angle, to serve.

Ingredients:

• 4 x 200g coral trout or snapper fillets with skin 
• 2 tbsp olive oil 
• 2 tbsp gluten-free tamari 
• 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks 
• 1 baby fennel bulb, thinly sliced 
• 1/4 savoy cabbage, thinly shredded 
• 1/2 tsp cumin seeds 
• 2 tsp honey 
• Spring onion, sliced on an angle, to serve 

Instructions

1. 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.
2. 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.