Snapper fillets with fennel vinaigrette and dandelion

Name: Snapper fillets with fennel vinaigrette and dandelion
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2 eschalots, finely chopped; 2 garlic cloves, bruised; 1 tsp fennel seeds, toasted; 1 cup fennel fronds (reserve fennel bulb for another use); 4 anchovies, finely chopped; 1 tbs finely chopped preserved lemon; Juice of 1 lemon; 1/2 cup (75g) plain flour; 4 x 180g snapper fillets (skin on); Dandelion leaves, edible flowers (such as edible pansies) and yarrow ferns or fennel fronds, to serve

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Bar H power couple, Hamish Ingham and Rebecca Lines show us how to cook lean and healthy dishes using Australian native product, the result is simply delicious.

1/2 cup (125ml) extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, bruised
1 tsp fennel seeds, toasted
1 cup fennel fronds (reserve fennel bulb for another use)
4 anchovies, finely chopped
1 tbs finely chopped preserved lemon
Juice of 1 lemon
1/2 cup (75g) plain flour
4 x 180g snapper fillets (skin on)
Dandelion leaves, edible flowers (such as edible pansies) and yarrow ferns or fennel fronds, to serve

Method

1.

To make the fennel vinaigrette, heat the oil in a saucepan over low heat. Add eschalot, garlic and fennel seeds, and simmer for 10 minutes to infuse. Add fennel fronds, anchovy and preserved lemon, then remove from heat.
2.

Set aside for 30 minutes to infuse. Remove fennel fronds and garlic from oil and discard. Reserve 1/4 cup (60ml) oil and set aside. Combine remaining oil with lemon juice, season and set aside.
3.

Preheat oven to 180°C. Line a baking tray with baking paper. Place the flour in a bowl and season well. Add fish and turn to coat. Heat reserved 1/4 cup (60ml) oil in a frypan over high heat. Cook fish, skin-side down, for 3 minutes or until golden and crisp.
4.

Turn fish and cook for a further 2 minutes, then place on baking tray and bake for 5 minutes or until cooked through.
5.

Place fish on a serving platter and drizzle with some of the vinaigrette. Serve with dandelion leaves, edible owers, ferns and remaining vinaigrette on the side.