King George whiting with lentil and caper salad

Name: King George whiting with lentil and caper salad
Yield: 2
Ingredients: 1/2 cup (100g) black lentils; Juice of 1/2 lemon, plus extra wedges to serve; 1/4 cup (60ml) extra virgin olive oil; 6 mixed heirloom radishes, larger ones halved; 1 baby fennel, thinly sliced (we used a mandoline); 1/2 cup amaranth leaves; 1/2 cup flat-leaf parsley leaves; 2 tsp Kolophon capers (substitute other good-quality capers); 2 King George whiting, gutted, scaled, butterflied (ask your fishmonger to do this for you)

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by David Swain

Mar 20, 2019

“My focus as a chef is to use the highest-quality ingredients with the least intervention to create simple, rustic food. That is Fino” - David Swain.

1/2 cup (100g) black lentils
Juice of 1/2 lemon, plus extra wedges to serve
1/4 cup (60ml) extra virgin olive oil
6 mixed heirloom radishes, larger ones halved
1 baby fennel, thinly sliced (we used a mandoline)
1/2 cup amaranth leaves
1/2 cup flat-leaf parsley leaves
2 tsp Kolophon capers (substitute other good-quality capers)
2 King George whiting, gutted, scaled, butterflied (ask your fishmonger to do this for you)

Method

1.

Place lentils in a saucepan, cover with cold water and place over medium-high heat. Bring to the boil and cook for 30 minutes or until tender. Drain and refresh under cold running water.
2.

Whisk lemon juice and 2 tbs oil in a bowl. Season. Add radish, fennel, amaranth, parsley, capers and lentils to bowl and toss.
3.

Heat a frypan or barbecue to high heat. Season whiting and drizzle with remaining 1 tbs oil. Cook for 2-3 minutes each side or until just cooked through, then rest for 5 minutes. Arrange salad and fish on a serving plate. Serve with extra lemon.