Introduction
This refined seafood dish layers clean citrus, delicate aromatics, and warm pan roasted flavours. The fennel–tomato element becomes a light, elegant garnish rather than a salad, keeping the emphasis on the fish. The fennel–tomato element becomes a light, elegant garnish rather than a salad, keeping the emphasis on the fish.
Ingredients
Citrus Crème
- 1½ cups Greek yoghurt
- Finely grated zest of 1 Meyer lemon (or regular lemon)
- Pinch of flaky sea salt
Beans & Capers
- Extra virgin olive oil (high quality, for cooking and finishing)
- 250 g slender green beans, trimmed
- 3 tablespoons large caperberries or premium capers, drained
Fish
- 1 tablespoon butter
- 800 g skinless white fish fillets (snapper, kingfish, or tarakihi)
- Flaky sea salt & cracked black pepper
- Optional: a whisper of smoked paprika or lemon pepper
Finishing Garnish
A refined garnish rather than a salad
- 1 small fennel bulb, shaved paper-thin
- 1 firm ripe tomato, seeds removed and flesh finely diced
- 1 teaspoon champagne vinegar or white balsamic
- Splash of olive oil
- Pinch of sea salt
Method
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Prepare the Citrus Crème
Combine yoghurt, lemon zest, and sea salt. Whisk until smooth and chill to develop flavour.
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Char the Green Beans
Heat a thin layer of olive oil in a large frying pan over high heat. Add beans in a single layer and cook until blistered and slightly charred.
Transfer to paper towels and season lightly with salt.
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Crisp the Capers
Using the same pan, add the capers and cook until they puff and turn golden. Drain and set aside.
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Pan-Roast the Fish
Wipe out the pan and return to medium heat with a splash of olive oil and the butter.
Season the fish with salt, pepper, and optional paprika.
Sear until golden on both sides and just cooked through. Transfer to a warm plate.
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Prepare the Garnish
Combine the shaved fennel and diced tomato in a small bowl.
Dress with vinegar, a drizzle of olive oil, and sea salt. Keep it light and bright.
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Plate the Dish
Spread a generous spoonful of citrus crème on each plate.
Place the fish on top.
Arrange charred beans beside the fish and scatter crispy capers over.
Finish with a small mound of fennel–tomato garnish and a few drops of olive oil.